Onions stuffed with snails and Bleu d’Auvergne cheese

Preparation of the recipe

  1. The day before, preheat your oven to 160°C, put the onion in aluminium foil and bake for about 45 minutes depending on the size.
  2. Take it out and cool it in the fridge.
  3. Remove the aluminium foil around the onion.
  4. Cut the tip to make a hat and with a spoon, scoop out the inside of the onion without damaging the edges.
  5. Roughly chop the inside of the previously removed onion.
  6. Drain and rinse the snails.
  7. Heat a panel with a touch of olive oil and fry the snails with bacon.
  8. Add the inside of the onion, mix and let it cook for a bit longer.
  9. Finally, add the cream, Bleu d'Auvergne cheese, previously diced, salt, pepper and chopped chives.
  10. Let the cream reduce down and thicken.
  11. Dress by putting everything back into the onion shell, keeping a few snails to put around it.



Per person


  • 1 medium-sized onion
  • 1 dozen tinned snails
  • 40 g of Dischamp Bleu d'Auvergne cheese
  • 150 g of single cream
  • 25 g diced bacon
  • Chives
  • Olive oil
  • Salt
  • Pepper

Preparation time

45 min

Cooking time

45 min

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