For the onions
4 large white onions, peeled and chopped
300g of cooked ham, cut into small cubes
2 ripe tomatoes, seeded and chopped
2 lightly beaten eggs
2 cloves of garlic, finely minced
100g of grated Parmesan cheese
2 tablespoons of chopped fresh parsley
50g of chopped chives
50g of chopped basil
20g of capers
15g of fresh tarragon leaves
6 tablespoons of extra virgin olive oil
salt and white pepper, freshly ground
For the salad
50g of escarole frise (only the lighter part)
50g of radicchio
50g of mâche
20g of capers
15g of fresh tarragon leaves
2 tablespoons of olive oil
For the onions
4 large white onions, peeled and chopped
300g of cooked ham, cut into small cubes
2 ripe tomatoes, seeded and chopped
2 lightly beaten eggs
2 cloves of garlic, finely minced
100g of grated Parmesan cheese
2 tablespoons of chopped fresh parsley
50g of chopped chives
50g of chopped basil
20g of capers
15g of fresh tarragon leaves
6 tablespoons of extra virgin olive oil
salt and white pepper, freshly ground
For the salad
50g of escarole frise (only the lighter part)
50g of radicchio
50g of mâche
20g of capers
15g of fresh tarragon leaves
2 tablespoons of olive oil
In a pot of salted water, blanch the onions for 3 to 4 minutes, without letting them become mushy
Drain and let cool
Cut off the top like a lid and reserve
Leaving edges to contain filling, remove some of the pulp, finely chop it and reserve
In a heavy-bottomed pan, heat half the olive oil over low heat
Cook the ham until lightly browned
Add the onion pulp, tomatoes, and season with salt and white pepper
Simmer for about 7 minutes
Remove from heat, let cool, and add the eggs, herbs, garlic, and Parmesan cheese
Mix well
Check seasoning and fill the onions
Cover them with reserved lids
Arrange in a warm serving dish with chicken broth at the bottom
Bake in a preheated moderate oven (180°C) for about 20 minutes
After 10 minutes, cover with aluminum foil
Once cooked, remove from oven and let cool
Finalization
While the onions are baking, mix the vinaigrette by whisking together balsamic vinegar, salt, and white pepper
Add olive oil and whisk to emulsify
Season the mixed greens salad and serve as a accompaniment to the onions.
