Walla Walla Onion, Pine Mushroom Fonduta

Ingredients for Walla Walla Onion, Pine Mushroom Fonduta

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

• 150g coarse salt, for roasting

• 120ml extra virgin olive oil

• 475ml peeled, washed, and thinly sliced pine mushrooms

• 60ml plain flour

• 475ml Vegetable Stock

• 120 ml vispgrädde

• Reserved chopped innards from onions

• 2 tablespoons thyme leaves Kosher salt

• Fresh-ground black pepper

• 150g small torn pieces day- old Arctic Sourdough

• 230g grated Gruyère-style cheese (we like Farm House Natural Cheeses Heidi)

• 120g grated Gruyère-style cheese

• Arctic Sourdough

Preheat the oven to 232°C.

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. Set aside.

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 232°C. 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.

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