Walla Walla onion and pine mushroom fonduta recipe

Ingredients for Walla Walla onion, pine mushroom fonduta

• 4 whole sweet onions (Walla Walla, about 450 g each)

• 120 g coarse salt, for roasting

• 120 ml extra virgin olive oil

• 240 g peeled, washed, thinly sliced pine mushrooms

• 30 g plain flour

• 480 ml vegetable stock

• 120 ml double cream

• reserved chopped innards from onions

• 30 ml thyme leaves, chopped

• fresh-ground black pepper

• 120 g small torn pieces of day-old Arctic sourdough

• 240 g grated gruyère-style cheese (we like Farm House Natural Cheeses Heidi)

• 120 g grated gruyère-style cheese

• Arctic sourdough

How to make Walla Walla onion, pine mushroom fonduta

1. Preheat the oven to 230°C (fan) or 240°C (conventional).

2. Trim the tops off the onions, removing about 2.5 cm, then replace the tops.

3. Create a bed of coarse salt in a small roasting pan. Place the onions on the salt and roast for 45–60 minutes, until soft throughout.

4. Once cool enough to handle, carefully scoop out the insides of the onions, leaving the outer two layers intact. Avoid scraping out the base to prevent the fonduta from leaking. Finely chop half of the onion innards for the filling and set aside.

5. In a medium frying pan, heat the olive oil and add the sliced pine mushrooms. Sweat for 5 minutes until softened.

6. Stir in the flour and sauté for an additional minute.

7. Add the vegetable stock and single cream, then bring to a simmer.

8. Stir in the reserved chopped onion, thyme, and season with salt and pepper to taste.

9. Incorporate the day-old sourdough bread pieces and cook for 5 minutes to meld the flavours.

10. Add the grated Gruyère, stirring until melted, then remove from heat.

11. Preheat the oven to 230°C (fan) or 240°C (conventional).

12. Place the roasted onions in a roasting pan and fill with the hot pine mushroom fonduta (any extra can be served on the side).

13. Top with the remaining grated Gruyère and roast for 10 minutes, until bubbly.

14. Serve with plenty of Arctic Sourdough and any extra fonduta that did not fit in the onions.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.