Makes 4 servings. Difficulty
4 medium onions 1-1/2 Tablespoons unsalted butter 2 teapsoons canola oil 1 medium potato, unpeeled Salt and freshly ground black pepper 3 ounces gf cream cheese 1 Tablespoon chives, minced 1 Tablespoon Parmigiano Reggiano cheese, grated
Peel the outer layer of the onions but leave the root ends intact. Place the onions in a large saucepan and cover with water. Bring the water to a boil, reduce heat and simmer with the lid on for about 30-45 minutes or until the onions are tender but still firm. Drain and set aside to cool.
Meanwhile, cut the potato into fourths. Place the potato pieces in a saucepan and cover with water. Bring to a boil and simmer until the potatoes are tender, about 15-20 minutes. Drain and set the potatoes aside to cool. When cool remove the skins and discard. Coarsely chop the potatoes.
When the onions are cool, cut off an inch from the top of each onion, to create an opening. Carefully, with a spoon, scoop out the inner part of the onion. Place the inner parts on a cutting board. When done you should have 4 onion "cups".
Preheat the oven to 400°F. Chop the onion "inards" coarsely. Set aside. Melt the butter and canola oil over medium heat. Add the chopped onion "inards" and sauté for 5 minutes. Stir the cooked potatoes into the onions and continue to cook, stirring periodically, for another 5 minutes. Add the cream cheese and chives and mash the mixture with a potato masher until it resembles mashed potatoes. Adjust seasonings to taste with salt and freshly ground black pepper. Remove the potato mixture from the heat.
Place the onion cups in a baking dish. With a spoon, fill the onion cups with the potato mixture. Sprinkle each onion top with parmesan cheese and bake for 15 minutes. Right before you are ready to serve, place the onions under the broiler for several minutes until browned. Serve.