INGREDIENTS

INSTRUCTIONS

* Note: See the "Rustic Rub - {Emeril's Rustic Seasoning}" recipe which is
included in this collection.
Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
In a sauce pot, combine the water, bouquet garni, 1 1/2 teaspoons salt,
cayenne and whole onions. Bring the liquid up to a boil and reduce to a
simmer. Cook the onions for 8 to 10 minutes or until the onions are
slightly tender. Remove from the water and shock in an ice bath. Drain. In
a saute pan, heat 2 tablespoons of bacon fat. When the fat is hot, saute
the reserved onions and shallots for 1 minute. Remove from the heat. In a
food processor, puree the garlic, onions and shallot mixture, and parsley,
until smooth. With the machine running, slowly pour the extra-virgin olive
oil in a steady stream. Season with salt and pepper. In a mixing bowl,
combine the bread crumbs, cheese, olive oil and Rustic Rub. Divide the
garlic mixture evenly between the four onions and spoon into the center of
each onion. Spoon the bread crumb mixture on top of each onion. Place the
onions on the baking sheet. Roast the onions for 25 to 30 minutes or until
the tops of the onions are lightly brown. Place the onions on a platter.
Garnish with long chives, chopped chives, cheese, and Emeril's Essence.
This recipe yields 4 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2343 broadcast 06-09-1997) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
10-02-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.

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