Salt-baked onions with truffled egg

Salt-baked onions with truffled egg

At Home with Ben
Mark Roper

I love this recipe. It’s a great way to make a silk purse out of a pig’s ear. I first saw something like this in the Italian region of Piemonte, in the town of Alba. I used to cook it at Monte’s during truffle season, with shavings of white truffle.

The cheeses really add depth of flavour. Comté is a great melting cheese from France made from cow’s milk, with a wonderfully fruity quality.


Quantity Ingredient
1 large onions
rock salt
50g butter
1 garlic clove, sliced
4 springs thyme
1 tablespoon plain flour
200ml milk
100g taleggio, sliced
100g parmesan, grated
100g comté, sliced
freshly ground black pepper
4 egg yolks
20g fresh black truffle
or 1 teaspoon white truffle oil


  1. Preheat the oven to 150°C.
  2. Leaving the onions whole and unpeeled, prick the tops with a small knife and place them in a small pan or roasting tin. Half cover with rock salt and bake until soft.
  3. Remove the onions from the salt and allow to cool. Cut off the tops, reserving them as lids. Scoop out the centre of the onion, leaving 1–2 layers of flesh on the inside. Roughly mince the scooped-out onion.
  4. Heat 50 g butter in a saucepan and slowly cook the minced onion, garlic and thyme until sweet and soft. Add the flour and stir into the onion mix. Slowly stir in the milk, then bring the mixture to the boil and allow to thicken. Cook over low heat for 5 minutes, then remove from the heat and add half the cheese. Return the pan to the heat so the cheeses melt. Season with salt and pepper.
  5. Return the onion skins to the layer of salt, positioning them in the holes formed when they were baked. Half fill each onion skin with the onion mix. Top with an egg yolk and some freshly shaved black truffle or a few drops of truffle oil, then add more onion mix. Sprinkle each onion with a little of each cheese and bake for about 10 minutes, or until golden.
  6. Serve on a bed of salt, ideally with a little freshly shaved black truffle sprinkled on top.
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