Stuffed onions

Stuffed onions

By
From
Encyclopedia of Food and Cookery
Serves
6

Ingredients

Quantity Ingredient
6 large onions, peeled
250g ham, minced
or 250g veal, minced, and 2 rashers bacon, rind removed, diced
1 tablespoon oil
freshly ground black pepper
cayenne
125g sour cream
1 tablespoon celery, finely chopped
2 tablespoons chives, snipped
2 tablespoons parsley, chopped
80g fresh white breadcrumbs
butter
250ml chicken stock
salt

Method

  1. Cook onions in boiling water for 10 minutes. Drain. Scoop out centres and chop finely.
  2. Sauté chopped onion centres with ham, or veal and bacon, in oil in a frying pan. Add remaining ingredients, except butter and stock, and mix well.
  3. Push stuffing into onion cases. Place on a greased shallow baking dish. Dot with butter, pour stock around onions and bake in a preheated hot oven for 35–45 minutes or until tender and golden brown.
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