Stuffed Onions
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Try this recipe with any type of ground meat or seafood, or cheese substituted for the bread crumbs.
INGREDIENTS
4 to 6 medium-sized onions, peeled
Water
2 teaspoons salt
1/4 cup shortening or oil
1/4 cup finely chopped fresh parsley
1 tablespoon minced garlic
1 cup seasoned bread crumbs
Salt, to taste
Hot sauce or cayenne pepper, to taste
2 eggs, well beatenPreheat the oven to 325 degrees.
Fill a large pot half full with water, add the salt, and bring to a boil.
Using a knife or a melon baller, remove the center of each onion to make a cavity. Drop the onions into the boiling salted water, reduce the heat to low, and simmer until the outer layers of the onion are tender, about 10 minutes. Remove the onions from the water, let drain, and cool.
Chop up the center parts of the onions and sauté in the heated oil in a large skillet, with the parsley, over medium heat. When a little juice has accumulated, add the garlic and cook until the onions are clear, stirring occasionally.
Remove from the heat, add the bread crumbs, and season with the salt and hot sauce. Add the beaten eggs to the sautéed vegetables and mix well.
Fill the onions gently with the stuffing, mounding it on the top. Bake for 20 to 30 minutes, then turn on the broiler and brown the tops.
Makes 4 to 6 servings