Baked onions stuffed with liver and béchamel
(0)
80 min
Under an hour
Sezamo
O rețetă inedită și plină de savoare, ceapa coaptă umplută cu ficat de porc și bacon, totul legat cu un sos bechamel fin, reprezintă un aperitiv cald sofisticat. Coacerea pe pat de sare grunjoasă asigură o textură fragedă și o aromă concentrată, transformând banala ceapă într-o delicatesă culinară.
Ingredients
Preparation method
Preparing the onions
Preheat the oven to 180 °C. Peel the first layer of dry skin from the onions. Carefully cut off the top of the onion (about a quarter of its height) and put it back. In a baking tray, sprinkle the coarse salt, place the onions on the bed of salt, and bake them for 45 minutes.
Preparing the béchamel sauce
In a small saucepan over medium heat, melt the butter, add the flour, and whisk for half a minute. Gradually pour in all the milk, whisking continuously. Reduce the heat to low, add a pinch of salt and the ground nutmeg. Simmer gently for 10 minutes, whisking constantly. Remove from heat and let it cool partially.
Finishing and baking
Reduce the oven temperature to 160 °C. Remove the onions from the tray and hollow out their insides with a spoon, leaving only the outermost layer of flesh and the skin. Finely chop half of the scooped-out flesh (the other half can be used for another dish).
80 min
Quick
