How To Make Stuffed Sweet Onions - Best Recipe | Charleston Magazine
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Cooking tools:
- Saucepan
- Slotted spoon
- Mixing bowl
- Ice
- Paper towel
- Fine-mesh sieve
- Skillet
- Chef's knife
- Cutting board
- Oven
- Baking dish
- Microplane
- Measuring spoon
- Measuring cup
- Spoon
- Spatula
- Colander
Ingredients
- 6 medium Vidalia onions, about 8 oz. each, peeled
- 1 bunch watercress, stems included
- 1 oz. dried porcini mushrooms
- 5 oz. smoked bacon, diced
- 1 Tbs. unsalted butter
- 1 lb. turkey livers, cleaned (chicken livers may be substituted)
- Kosher salt
- Freshly ground black pepper
- 4 oz. heavy cream
- 1 Tbs. olive oil
- 1 Tbs. sliced garlic
- 1 lb. ground veal or pork
- 1½ cups cooked white rice, preferably Carolina Gold
- 2 eggs, lightly beaten
- 6 leaves fresh sage, cut in fine strips
- 2 Tbs. Cognac
- 1 cup fresh bread crumbs
- 3 Tbs. grated Parmesan cheese, preferably grated on a microplane
- 1 Tbs. snipped chives
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