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Export 9 ingredients for grocery delivery
Step 1
Preheat the oven to 400°F.
Step 2
Trim a thin slice from both ends of each onion, then peel away the papery skin and place the them in a covered, microwave-safe dish with about 1/4-inch of water in the bottom.
Step 3
Microwave at 80% power until the outer layers of the onion are tender but not soft, 4 to 5 minutes. Remove from the oven, drain off the water and let stand, uncovered, until cool enough to handle.
Step 4
Begin removing the inner layers of the onion by inserting a fork into the center and twisting. Pull upward gently, remove the core and transfer to a cutting board.
Step 5
Remove additional layers until you are left with a hollow shell about 3/8-inch thick. This could consist of either one or two of the outer layers, depending on the individual onion.
Step 6
Roughly chop the inner layers of the onion into 1/2 inch pieces.
Step 7
Melt the butter in a large pan over medium heat. Add the chopped onion and sauté for 3 minutes. Season with salt and pepper, then sprinkle the flour evenly over the onions and combine.
Step 8
Continue cooking, stirring constantly, until the flour turns uniformly golden in color, 4 to 5 minutes longer.
Step 9
Add the white wine and combine thoroughly. Stir in the chicken broth and continue cooking until the mixture is thickened and smooth, about 3 minutes more. Add the half-and-half, taste and adjust the seasoning as needed.
Step 10
Using a teaspoon, fill the onion shells with the creamed mixture, pressing down gently after each spoonful. Top with a sprinkling of panko crumbs and dust with a bit of paprika for color.
Step 11
Bake, uncovered for 8 to 10 minutes, or until the crumb topping is golden brown.
Step 12
Makes 4 servings