Tuesday, October 15, 2013
Baked Stuffed Onions-Gourmet Magazine November 1971
Hee, hee, they said, "stuffed." Don't be dirty:
Anyway, whatever you call them onions (har har) they're sure to be popular even if you won't be after eating them.
Scoop the centers out of 8 fairly large onions, peeled leaving a shell 1/4 inch thick (I used a spoon for this-it was a mess anyway). Chop enough of the middles to equal 1 1/2 cups (I did slightly more as I onmitted the sausage meat in the recipe). Blanch the onion shells in boiling water for 5 minutes, and turn them upside down on a rack to drain. In a skillet, sauté the onions in 1/4 cup of butter until it is lightly coloured. Add 1/2 pound sausage meat (I omitted this) and cook it until it is no longer pink. Add 1 1 /2 cups soft breadcrumbs that have been soaked in 1/3 cup light cream. Gently squeeze the excess liquid from the crumbs and add them to the pan. Simmer, stirring for about 5 minutes. Add 1/4 cup chopped parsley and thyme and pepper to taste. Season the onion shells lightly with salt and pepper. Arrange them in a buttered baking dish just large enough to hold them. Bring 1 cup brown stock and 1/2 cup dry white wine to a boil. Pour around onions. Bake uncovered for 45-50 minutes, basting occasionally.
Remove onions to a serving dish. Reduce cooking liquid to 1/4 and pour over onions. Scatter with parsley.
Ha ha, you said stuffed.