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Number of servings:

Ingredients:

4 large yellow onions

2 lbs parsnips, peeled (optional) and sliced into 1/2” thick rounds

1 cup chicken or vegetable broth

½ cup crumbled Roquefort cheese

¼ cup walnuts, toasted and chopped

1 tbsp butter

½ tbsp olive oil

1 tsp salt

1 tsp black pepper, or to taste

Preparation:

Preheat your oven to 425 F. While it heats, melt the butter in a medium saucepan and add the sliced parsnips, salt and pepper. Cook over medium heat for 5 minutes, add the broth and cook, covered, for about 15 minutes or until the parsnips are tender. Allow the parsnips to cool for about 10 minutes and transfer the parsnips and broth to a food processor; blend until it becomes a smooth puree. Set the puree aside.

The next step is to roast the onions. Line a large baking pan with foil. Slice a thin slice from the bottom of each onion to prevent them from rolling and cut about half an inch off of the top of each onion. Using a small knife, cut out most of the inside of the onion, leaving a few layers (about half an inch) on the outside. Chop the centers of the onions finely and mix into the pureed parsnips. Stuff each onion with the mixture, rub with olive oil and place on the foil covered baking pan.

Bake for 1 ½ hours, top the onions with Roquefort and walnut and return to the oven for another 5 – 10 minutes. Remove from the oven and serve at once.