Slice 1/4” off top and bottom so onion can stand up, remove and separate dry and wet outermost peel, use wet outerpeel to roll up and bake any excess filling. Use apple corer to hollow out inside of onion, use spoon to remove cut onion pieces. leaving 2 to 3 layers of outer onion skin. Chop onion flesh that has been removed, set aside.

Preheat oven to 450F degrees. Chop livers with hatchet to same consistency as ground beef, mix together, add chopped onion, egg, breadcrumbs, parmesan cheese, taragon and minced garlic. Over Stuff onion, so a cap of filling sticks out on the top to make the onion look round again. Put in olive oiled baking dish with lid (or cover with aluminum foil), bake upright, 30 minutes.

Mix buttermilk and paprika powder, let flavors mingle while prebaking stuffed onion, pour into baking dish after 30 minutes, close and bake another 10 minutes.

Place truffle zest scallopped potatoes in salad bowl, stuffed onion in another, scoop creamed sauce over stuffed onion, serve with fresh salad with home made buttermilk ranch dressing in a third salad bowl. Enjoy