Red onions stuffed with cheese corn

05906 RED ONIONS STUFFED with CORN and CHEESE INGREDIENTS for 4 PEOPLE 100 g wheat flour, 4 large red onions, 3 spring onions, egg yolk, one tablespoon of oregano, a pinch of nutmeg, 2 teaspoons of grated Gruyère cheese 4 tablespoons grated Parmesan cheese, one tablespoon of olive oil, 10 cl of chicken broth, salt and pepper.

Wash and thoroughly rinse the wheat.

Then cook in boiling salted water for about 45 minutes.

Drain and keep aside.

Peel the onions and chop the spring onions.

Boiled red onions for 3 minutes in salted water.

Drain and cool them under cold water jet.

Cut the onion Dome, digging a large part of the internal pulp, which triterete.

Preheat oven to 160°: In a large bowl, mix the wheat with the yolks, oregano, nutmeg, Gruyere, parmesan, chopped onions, chopped red onions and season with salt and pepper.

Stuffed onions with corn salad and settle over the pinned caloppe with a toothpick.

Grease a baking dish from oven, stuffed onions sit and sprayed with the broth.

Bake in hot oven for 20 minutes.

Serve immediately.