Michel Bras’s Stuffed Onions from The Cooking of South West France by Paula Wolfert

Ingredients

• 2 very large onions (1 pound each), preferably large red onions, peeled
• Coarse salt and freshly ground black pepper ¼ pound Swiss chard (6 medium-sized stalks)
• ⅓ cup diced jambon de Bayonne, prosciutto, or Serrano ham, about 3 ounces
• 1½ tablespoons finely chopped shallots
• 1 cup unsalted chicken stock (storebought or homemade)
• ¼ cup poultry giblets (gizzard, liver, and heart), cleaned and trimmed
• ⅓ cup milk
• 1½ cups cubed stale, crustless dense bread
• 2 tablespoons coarsely chopped flat leaf parsley
• 2 eggs, lightly beaten
• Freshly grated nutmeg
• 2 tablespoons minced fresh chives
• 2 tablespoons butter or duck fat
• Several drops of Banyuls vinegar or quality balsamic vinegar
• 3 tablespoons crème fraîche