Stuffed Onions with Smoked Sauce Soubise

Clean the onion skins and pat them dry.

Bake the onion skins in the oven at 70–90°C for 1 hour or until completely dry and crispy.

Grind the dried onion skins into a powder using a spice mixer or pestle and mortar.

Add salt and pepper to taste to the onion powder.

Peel the onions, leaving the root intact, and boil them for 30 minutes until tender.

Let the onions cool and carefully remove the inner layers, leaving only the outer layers intact.

Dice the inner layers of the onions and pan-fry them with the cooked potatoes and onion seasoning until golden.

Mix the fried onion and potato mixture with the cream cheese.

Stuff the onion shells with the mixture, grate parmesan over the top, and roast at 180°C for 40 minutes or until golden brown.

Place clean, dry onion skins in a small pan with thyme and burn them until flames are visible.

Pour warm cream over the burnt onion skins and cover the pan for 20 minutes to infuse.

Melt the butter in a pan and add the flour. Cook on medium-low heat for 5 minutes until a roux forms.

Gradually pour in the milk, whisking continuously until the mixture thickens.

Incorporate half of the cooked onion, the infused cream, and some seasoning into the béchamel. Blend until smooth.

Spread the smoked soubise sauce on a plate.

Place the stuffed onions on top of the sauce.

Finish with pickled onions and a sprinkle of seasoning.