French Onion Deviled Eggs

By Tasty · 90 min

Ingredients

Instructions

1. Melt the butter in a medium pot over medium heat, add the onions and coat them, then cover, reduce to low and cook for 5 minutes.
2. Uncover, raise the heat to medium-low and cook, stirring occasionally, until the onions are deep golden brown, 40–45 minutes.
3. Add the rosé and reduce by half, about 5 minutes. Add the balsamic vinegar and Worcestershire sauce and stir.
4. Stir in the flour, cook for about 1 minute, then add the beef stock, raise the heat to medium and simmer for 15 minutes.
5. Remove from heat and refrigerate the soup until completely cooled, about 1 hour.
6. Strain the soup over a bowl to separate the onions from the broth. Refrigerate 4 tablespoons of onions in an airtight container for up to 3 days.
7. Submerge the hard-boiled eggs in the broth, cover and refrigerate for 24 hours. Line a 9 x 13-inch baking sheet with parchment.
8. Discard the broth, pat the eggs dry, halve them lengthwise and pop the yolks into a bowl. Arrange the whites cut-side up on the sheet and refrigerate.
9. Blend the mayonnaise, 4 tablespoons reserved onions, garlic powder and salt until smooth. Add the yolks and blend until silky with no lumps. Pipe into a bag with a large fluted tip and refrigerate.
10. Melt 3 tablespoons butter in a small saucepan over low heat. Add the panko, rosemary, thyme and salt and cook, stirring often, 2–3 minutes until golden brown. Cool to room temperature.
11. Pipe the filling into the whites until it rises about 1 inch above them. Top each with ½ tablespoon crumbs and a sprinkle of Gruyère, then toast with a torch until the cheese melts and turns golden.
12. Serve immediately.

Summarized from Tasty's video. Watch it for the details.

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