Walla Walla Onion, Pine Mushroom Fonduta
Walla Walla Onion, Pine Mushroom Fonduta is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Preheat the oven to 450°F.
-
Easy Prep ≤ 4 steps · Fast & beginner friendly
-
Moderate 5–8 steps · Everyday home cooking
-
Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPreheat the oven to 450°F.
Cut the very tops (about 1 inch) off the onions and then replace.
Make a bed of coarse salt in a small roasting pan.
Place the onions on the salt and roast for about an hour, or until soft through.
When cool enough to handle, scoop out the insides of the onions, leaving the outer two layers intact within the skin.
Take care not to scrape out the base of the onions, as the fonduta will leak out the bottom.
Finely chop half of the onion innards for the filling.
In a medium-size sauté pan, heat the olive oil and add the sliced pine mushrooms.
Sweat for 5 minutes, then add the flour.
Sauté for 1 minute more, then add the Vegetable Stock and cream.
Bring to a simmer and add the reserved chopped Walla Walla, thyme, and salt and pepper to taste.
Add the day-old sourdough bread pieces.
Cook together for 5 minutes to meld the flavours.
Add the grated Gruyère, stirring to melt, then remove f rom the heat.
Preheat the oven to 450°F.
Place the Roasted Walla Walla Onions in a roasting pan, and fill with hot Pine Mushroom Fonduta (if you have extra, it can be served on the side).
Top with the grated Gruyère.
Roast for 10 minutes, until bubbly.
Serve with lots of Arctic Sourdough and any extra fonduta that didn’t fit in the onions.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.