Walla Walla Onion, Pine Mushroom Fonduta

Walla Walla Onion, Pine Mushroom Fonduta
Walla Walla Onion, Pine Mushroom Fonduta
I heart fondue. This is a creative way to take all the goodness of a fondue and wrap it up in a neat little package. I originally made this dish with the fonduta, an Italian name for fondue, stuffed inside a small roasted squash. Somehow the squash morphed into a sweet, large Walla Walla onion, I think for the better. Each onion is a perfect serving size for one, and its roasted sweetness just melts into the pine mushroom and cheese tastiness.
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cookbooks Cheese Sourdough Mushroom Fall Onion Roast Dinner
  • â½ cup heavy cream
  • 2 cups vegetable stock
  • â¼ cup all-purpose flour
  • â½ cup extra virgin olive oil
  • 4 walla walla (sweet) onions (about 1 lb each)
  • 1 cup coarse salt, for roasting
  • 2 cups peeled, washed, and thinly sliced pine mushrooms
  • reserved chopped innards from onions
  • 2 tbsp. thyme leaves kosher salt
  • fresh-ground black pepper
  • 1 cup small torn pieces day- old arctic sourdough
  • 2 cups grated gruyã¨re-style cheese (we like farm house natural cheeses heidi)
  • 1 cup grated gruyã¨re-style cheese
  • arctic sourdough

PreparationRoasted Walla Walla Onions: Preheat the oven to 450°F. Cut the very tops (about 1 inch) off the onions and then replace. Make a bed of coarse salt in a small roasting pan. Place the onions on the salt and roast for about an hour, or until soft through. When cool enough to handle, scoop out the insides of the onions, leaving the outer two layers intact within the skin. Take care not to scrape out the base of the onions, as the fonduta will leak out the bottom. Finely chop half of the onion innards for the filling. Set aside. Pine Mushroom Fonduta: In a medium-size sauté pan, heat the olive oil and add the sliced pine mushrooms. Sweat for 5 minutes, then add the flour. Sauté for 1 minute more, then add the Vegetable Stock and cream. Bring to a simmer and add the reserved chopped Walla Walla, thyme, and salt and pepper to taste. Add the day-old sourdough bread pieces. Cook together for 5 minutes to meld the flavours. Add the grated Gruyère, stirring to melt, then remove f rom the heat. Assembly:  Preheat the oven to 450°F. Place the Roasted Walla Walla Onions in a roasting pan, and fill with hot Pine Mushroom Fonduta (if you have extra, it can be served on the side). Top with the grated Gruyère. Roast for 10 minutes, until bubbly. Serve with lots of Arctic Sourdough and any extra fonduta that didn’t fit in the onions. Excerpted from Burdock & Co: Poetic Recipes Inspired by Ocean, Land & Air © 2019 by Andrea Carlson. Photography copyright © 2019 by Janis Nicolay. Reproduced by permission of Apetite, a division of Penguin Random House Canada Limited, Toronto. All rights reserved. Buy the full book from Amazon.  

PreparationRoasted Walla Walla Onions: Preheat the oven to 450°F. Cut the very tops (about 1 inch) off the onions and then replace. Make a bed of coarse salt in a small roasting pan. Place the onions on the salt and roast for about an hour, or until soft through. When cool enough to handle, scoop out the insides of the onions, leaving the outer two layers intact within the skin. Take care not to scrape out the base of the onions, as the fonduta will leak out the bottom. Finely chop half of the onion innards for the filling. Set aside. Pine Mushroom Fonduta: In a medium-size sauté pan, heat the olive oil and add the sliced pine mushrooms. Sweat for 5 minutes, then add the flour. Sauté for 1 minute more, then add the Vegetable Stock and cream. Bring to a simmer and add the reserved chopped Walla Walla, thyme, and salt and pepper to taste. Add the day-old sourdough bread pieces. Cook together for 5 minutes to meld the flavours. Add the grated Gruyère, stirring to melt, then remove f rom the heat. Assembly:  Preheat the oven to 450°F. Place the Roasted Walla Walla Onions in a roasting pan, and fill with hot Pine Mushroom Fonduta (if you have extra, it can be served on the side). Top with the grated Gruyère. Roast for 10 minutes, until bubbly. Serve with lots of Arctic Sourdough and any extra fonduta that didn’t fit in the onions. Excerpted from Burdock & Co: Poetic Recipes Inspired by Ocean, Land & Air © 2019 by Andrea Carlson. Photography copyright © 2019 by Janis Nicolay. Reproduced by permission of Apetite, a division of Penguin Random House Canada Limited, Toronto. All rights reserved. Buy the full book from Amazon.  

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