Grossetan onions


Here it must be good. Incredible? We shall see if I have reason to say that or not.

Take quite a big white onion (a grossetan onion), peel it, then boil it for 10 minutes in slightly salted water and cut it into big chunks using a sharp knife to remove the insides. Chop up the insides and put it in a pan with butter, minced meat and spicy sausage. Stir in walnut powder, cinammon and dry white wine. Wait for the white wine to evaporate and then remove it from the heat.

When the sauce has gone cold, stir in an egg and some grated milk cheese. After an hour you will have a mixture which has softened the onions. Put the onions in the oven for a further 20-25 minutes at 180°C.

Please note that onions have a tendency to burn so, they should be brushed with boiling water prior to them going in the oven.

Recipes kindly supplied by Il Tirreno

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