Onion Creme Brulee

Submitted by twissis

"I know you must be thinking I have surely lost my marbles, but at least read this intro b4 you move on. Like many of us, I often “feast w/my eyes” & the pic of this recipe definitely invited a feast. This was found in *Birta* (Icelandic version of the TV Guide) & is prob the most creative & unique recipe to tempt me in quite some time. As a tasty side-dish, it would be compatible w/almost every main entrée + a great source of table conversation to boot. Be open-minded & give this a try. :-)"

 

• Ready In: 27mins
• Ingredients: 6
• Yields: 2 Onion Shell Servings
• Serves: 2

ingredients

• 2 large white onions
• 1 egg yolk
• 50 g sugar
• 1⁄2 teaspoon cayenne pepper
• 50 ml heavy cream
• 1 slice bacon (cooked crisp & crumbled as garnish) (optional)

directions

1. Preheat oven to 200°C Peel onion, leaving the root-end intact. Cut the non-root end top from the onion & trim the root-end slightly to allow the onion shell to sit flat.
2. Remove as much of the inside pulp as poss w/o tearing the shell & set the onion top + inside pulp aside. Bake shell in the oven for 10 minute Do not turn off the oven.
3. Rough chop the onion top + inside pulp. In a non-stick skillet, combine the chopped onion w/sugar + cayenne pepper & simmer till soft. Add cream + egg yolk, stir to mix well & remove from heat.
4. Mound onion mixture into the onion shells & bake for 7 minute Allow to cool slightly, sprinkle w/crumbled bacon (if using) & serve immediately w/entrée of choice.
5. NOTE: For those of you who might be put off by the process for preparing the onion shells, this can easily be prepared & served in ramekins.

Reviews

[Jostlori]

What a unique and tasty onion! I just loved the filling - it was creamy, sweet and spicy. And the presentation was beautiful. I?d like to try this again in ramekins, but have a feeling we?ll be making it in the onion over and over again. It is a bit of work to hollow out the onion shells, but well worth it. One of my onions shrank while it cooked in the oven, and the bottom layers contracted, allowing the ?custard? to flow out. So be careful to leave a good, thick bottom, but thinner on the sides to allow the onion to cook through. Thanks, Mary Pat, for posting such a unique and wonderful recipe! Gourmet Goddesses ZWT9.

 

[ChewieJacuBeau]

These were an excellent addition to my Tapas and Sangria party menu! I loved the idea as much as the onions! Great fun to stuff and the first bite has your full attention! Loved it!

 

[Anita de la Costa]

You evil genius! Fantastic recipe and SO creative and delicious.

 

[Chef Kate]

Luscious onions! And very pretty presentation. I've made this twice now--once in the onion shells with bacon and once in creme brulee oval ramekins with julienned proscuitto. Yum!

 

[Diana 2]

This is a "must make" for anyone that loves onions. I was so impressed with the flavour. You do have to be a little careful you don't destroy the outer 'shell' as you are removing the inside flesh, but it is soooo worth the trouble. I had them both (DH doesn't like onions) for supper with some crackers. This is going to be a regular item on my menu. Thanks Twissis. Made for the "12 Days of Christmas Recipe Swap".