Onion stuffed with ricotta souffle'

(Photo@TheFoodTraveller.com - Nikon D200)

A friend of mine made this recipe for us three weeks ago and here I am trying it myself. I sligthly changed the original quantities, since I used giants onions!! A critical step in this dish is to boil the onions long enough to be very soft inside. If you feel this step did not work out, soften the chopped onion in some butter ... you do want a melting feeling when eating instead of a crunchy one.

Serves: 6
FlexiPoints: 3.5

Suggested wine: a delicate white like a verdicchio could work.

Ingredients:
- 6 large onions (2 Kg)
- 250g ricotta cheese
- 30g grated Parmesan cheese
- 2 free-range eggs (80g+ each)
- 1 tsp nutmeg
- Oil, salt, pepper and breadcrumbs as needed

How-to:
1. Remove the skin from the onions. Rinse them in cold water and boil them in salted water for about 1 hour (or until very soft). Drain them and let cool down.
2. Remove most of the inside of the onions. When an opening starts forming at the bottom, do not worry. Simply use some of the removed internal layers to close the gap.
3. Chop half of the removed onion and discard the rest. Mix it with the cheeses, nutmeg, the egg yolks, salt and pepper. Whip the eggs white to stiffen and fold them in gently.
4. Fill each empty onion with this batter. Dust the top with some breadcrumbs and oil. Bake on a greased baking tin in an hot oven at 180C for 40' for a suffle-like filling or 30' for a more creamy filling.
5. Let rest and serve at room temperature or straight away depending on if you went for a souffle or a creamy filling.