Baked organic onion in salt stuffed with truffled egg

Ben O' Donoghue

Serves 4

4 large organic brown onions
Rock salt

Stuffing
The pulp of the 4 cooked onions
4 sprigs thyme
1 clove garlic
4 egg yolks (free range)
100gm teleggio cheese
100gm Parmesan cheese
100gm Comte cheese
200 mls of white sauce (béchamel)
20gm fresh black truffle or white truffle oil
Salt and pepper

Method

Leave the onions whole and unpeeled. Prick the tops with a small knife.

Place in a small pan or roasting tray and half cover with the rock salt and bake in an oven at 150 degrees C until soft.

Allow to cool then Remove from the salt, cut the top of about 1/4 from the top and reserve for a lid.

Scoop out the centre of the onion leaving 1-2 layers of flesh on the out side.

Roughly mince the onion that was removed. Then in a pan with a little butter slowly cook the onion the garlic clove and the chopped sprigs of thyme until sweet and soft.

Then add the white sauce. Remove from the heat and add 1/2 the cheese and allow to melt and season.

Place the onion skins back on the salt in the hole that they came from and half fill them with the onion mix, then place the egg yolk into the onion and a few drops of truffle oil or some freshly shaved black truffle and finally top up with the creamed onion mix again. Sprinkle each with a little of each cheese and bake for about 10 minutes until golden.

Serve on salt with fresh shaved black truffles.