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1
Preheat the oven to 400 degrees.
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2
Line a baking sheet with parchment paper.
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3
In a sauce pot, combine the water, bouquet garni, 1 1/2 teaspoons salt, cayenne and whole onions.
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4
Bring the liquid up to a boil and reduce to a simmer.
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5
Cook the onions for 8 to 10 minutes or until the onions are slightly tender.
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6
Remove from the water and shock in an ice bath.
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7
Drain.
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8
In a saute pan, heat 2 tablespoons of bacon fat.
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9
When the fat is hot, saute the reserved onions and shallots for 1 minute.
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10
Remove from the heat.
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11
In a food processor, puree the garlic, onions and shallot mixture, and parsley, until smooth.
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12
With the machine running, slowly pour the extra-virgin olive oil in a steady stream.
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13
Season with salt and pepper.
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14
In a mixing bowl, combine the bread crumbs, cheese, olive oil and Rustic Rub.
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15
Divide the garlic mixture evenly between the four onions and spoon into the center of each onion.
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16
Spoon the bread crumb mixture on top of each onion.
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17
Place the onions on the baking sheet.
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18
Roast the onions for 25 to 30 minutes or until the tops of the onions are lightly brown.
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19
Place the onions on a platter.
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20
Garnish with long chives, chives, cheese, and Essence.
