Stuffed Onions Baked in Cream Sauce from Ten Vineyard Lunches by Richard Olney
The tomato purée, used in the sauce, is best prepared in summer from garden-ripe tomatoes. Coarsely chop them, then crush in a saucepan with a chopped onion, crushed garlic clove, a pinch of herbs...
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Cooking tools:
- Fine-mesh sieve
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
- Ladle
- Glass
- Refrigerator
Ingredients
- salt
- 1 cup heavy cream
- freshly ground pepper
- cayenne
- ⅔—3 cup fresh tomato purée
- crumbled flowers of dried oregano
- ½ cup freshly grated Parmesan cheese
- 1 lb fresh bulk spinach, trimmed
- 10 oz (about ¼ cups) ricotta or pot cheese
- 2 eggs
- 3 or 4 very large sweet onions, weighing about 2½ lb in total
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