Recipe Stuffed Onions with Pork Kidneys by Guillaume Pape

Soak the kidneys in vinegared water for 5 minutes to remove excess moisture. Then, remove the membranes and cut them into small cubes. Next, quickly sauté them in a pan with salted butter to cook.

Place 4 onions, unpeeled, in an oven-safe dish and cover them with coarse salt. Bake for about 35 minutes at 180°C, until you can easily insert a knife tip. Empty the onions while keeping the skin and the last layer intact. Chop the insides of the onions and set them aside for the stuffing.

Boil the potatoes in water (about 15 minutes), then mash them with a fork and set aside for the filling. Peel and finely slice the remaining onion. Bring the vinegar to a boil with the sugar and 100 ml of water, then pour the mixture over the onions and refrigerate. Toast the buckwheat seeds at 180°C for 15 minutes.

Mix the onion insides, mashed potatoes, kidneys, chopped parsley, mustard, the zest of a lemon, buckwheat seeds, and cream. Season everything, then stuff the onions with the filling. Once stuffed, reheat the onions in the oven for 10 minutes at 180°C.

To finish, for plating, place some pickled onions on the whole onions and place the onion top back to close while leaving the bulb visible underneath. Enjoy your meal!