Ooops! AD Blocker Detected
This content is FREE because it is supported by advertisements. Please deactivate - or whitelist our site - with your Ad blocker to read it. We appreciate your support and hope you'll find the recipes and info worthwhile the small bother of ads. Ciao! L
How could onions possibly be naughty? They can! The humidity of cooking them under pressure shrinks the onions and adds volume to the potato puree’ leaving these stuffed onions looking like they are sticking their tongue out at you when they come out of the pan. So naughty!
|Pressure Cooker||Accessories||Pr. Cook Time||Pr. Level||Open|
|6 L or larger||steamer basket, heat-proof bowl||15 & 15 min.||High(2)||Normal|
- 12 small (or 6 large) onions
- 5 Medium Potatoes
- 1 Egg
- 3 Tbsp of Fresh Thyme (or any other fresh herb will do!)
- salt and pepper
- 2 cups of vegetable stock
- ¾ cup of Parmiggiano Reggiano Cheese, grated
- Olive Oil
- First, boil the potatoes by putting them in the pressure cooker with water up to half their height and a spoon of salt.
- Close and lock the lid, turn the flame to high and when the pan reaches pressure lower the flame and begin counting 15 minutes cooking time.
- Meanwhile, prepare the onions. If the onions are large, cut them in half. If the onions are medium, slice off the top. For both sizes, cut a little bit of the base to allow them to sit straight and peel off the outer layer.
- Using a melon baller, scoop out all but the outer 1 or 2 layers - the less onion you leave the better! For large onions, slice in half and remove the inner layers.
- Chop the innards, and reserve them for another recipe.
- When the potatoes are ready, peel them while they are as hot as you can handle - it is so much easier this way, really! T
- hen mash them with a fork and spread them as thinly as you can in the mixing bowl to allow them to cool. Then, mix in the egg, thyme and salt and pepper to taste.
- Use a teaspoon to fill the onions. If the opening is smaller than your spoon, drag the spoon face down full of stuffing over the opening and then with the back and tip of the spoon push it in.
- Prepare your pressure cooker by filling it with two cups of water, and adding a trivet. Then, begin placing the onions in the pan insert. Fill with stock up to half the height of the onion, sprinkle the Parmiggiano Reggiano on the exposed part of the stuffing an give a little swig of olive oil to the top of each. Cover the insert with tin foil and wrap tightly. Before lowering the pan into the pressure cooker, if your insert does not have a handle, make helper handles to facilitate pulling it in and out of your pan.
- Close and lock the lid and turn the heat to high. When the pan begins to whistle, lower the flame to low and count 10-15 minutes cooking time. When time is up, release all of the steam and open the pan. Using tongs, take out your naughty onions and place on serving dish.