Sunday, March 19, 2006

Week 49 - STUFFED ONIONS

Saskatchewan Menu of the Week - 18 March 2006

Breakfast - Yogurt with cherries.
Lunch - Baguette and ham sausage.
Dinner - Green salad. Stuffed onions.

STUFFED ONIONS
I found this recipe in a French cookbook from the library. My husband loves it and it has been a regular on our dinner table ever since. I usually use ground pork or a mix of ground pork and beef.

4 large white onions
1 cup cooked ground meat
2 tbsp. chopped chives
2 tbsp. chopped herbs (parsley, thyme, rosemary – whatever you have on hand. If using dried, cut the amount in half.)
1/2 cup grated Gruyere cheese (or other robust hard cheese)
1 hard boiled egg

Cut a slice off the top of each onion about 1/2 inch thick. Peel the onions and boil them whole in water about 30 minutes, until cooked through. Drain the onions and set aside to cool enough to handle. Using your fingers, gently remove the inner layers of onion, leaving a stable exterior wall about 1/2 inch thick.

Mix the meat, herbs and half the cheese. Add salt and pepper to taste. Separate the whites and yolk of the hard-boiled egg. Mash both separately. Add the whites to the meat mixture. Spoon the meat mixture into the four hollow onions. Top each one with egg yolk and the remaining cheese, dividing evenly among each onion. Bake in a greased pan at 350 degrees for 30 minutes.

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