This casserole is a celebration of vegetables! Look at the list of ingredients. Their variety is stunning! That’s why the complexity of this dish flavors conquers the taste buds of vegetarians and carnivores alike. Just like any other layered dish, benefits from being cooked in advance, set in a refrigerator for a few hours and reheated portioned right before serving. It helps to develop flavors and keep colorful layers presentable.
In the original recipe, whole onions are salt roasted first. Than, their cooked inner layers are scooped out, chopped, seasoned, and mixed with béchamel (flour, butter and milk) for stuffing. Finally, stuffed onions are baked in salt for the second time for serving.
I experimented with a few different thickening ingredients to replace béchamel — nuts (roasted and salted pistachios and marcona almonds), egg yolk, cheese, and corn starch. Proportions for other thickeners per 1 cup of puree were the following: 1 egg yolk (large egg), or 1 oz of grated cheese, or 1 tsp of corn starch. Each of them slightly affected the taste and texture of the stuffing, and all of them were really good. They turned cooked onion puree into a delicacy comparable with foie gras — sweet onion foie gras.
Cooking together is one of the most romantic activities! This recipe requires cooking rice, quails, and sauce at the same time. While the logistics are easy for pros, it might be challenging for home cooks. That’s where cooking with loving partner might be highly beneficial. Come to my kitchen and I’ll teach you every step. Make this dish your special for special occasions!