4large Vidalia, or other sweet variety onions, about 3/4 lb each
2tablespoonsdry white wine
1/3cuplow-sodium chicken broth
1tablespoonhalf-and-half or cream
Preheat the oven to 400°F.
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.
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.
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.
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.
Roughly chop the inner layers of the onion into 1/2 inch pieces.
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.
Continue cooking, stirring constantly, until the flour turns uniformly golden in color, 4 to 5 minutes longer.
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.
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.
Bake, uncovered for 8 to 10 minutes, or until the crumb topping is golden brown.
Makes 4 servings
Tips for Making This Recipe
Do your best to choose onions that are uniform in size for even cooking.