Instructions: Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.

In a sauce pot, combine the water, bouquet garni, 1 1/2 teaspoons salt, cayenne and whole onions. Bring the liquid up to a boil and reduce to a simmer. Cook the onions for 8 to 10 minutes or until the onions are slightly tender. Remove from the water and shock in an ice bath. Drain.

In a saute pan, heat 2 tablespoons of bacon fat. When the fat is hot, saute the reserved onions and shallots for 1 minute. Remove from the heat. In a food processor, puree the garlic, onions and shallot mixture, and parsley, until smooth. With the machine running, slowly pour the extra-virgin olive oil in a steady stream. Season with salt and pepper.

In a mixing bowl, combine the bread crumbs, cheese, olive oil and Rustic Rub. Divide the garlic mixture evenly between the four onions and spoon into the center of each onion. Spoon the bread crumb mixture on top of each onion. Place the onions on the baking sheet. Roast the onions for 25 to 30 minutes or until the tops of the onions are lightly brown. Place the onions on a platter. Garnish with long chives, chopped chives, cheese, and Emerils Essence.

This recipe yields 4 servings.

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