Stuffed Onions Recipe
Stuffed Onions Recipe with Onions, Sausage Meat and Butter.
INGREDIENTS
4 Onions
3 oz (75g) Butter
8 oz (225g) Sausage Meat
Salt
METHOD
Choose the onions as much the same size as possible. Peel them and place in a saucepan, with cold water to cover. Bring to the boil, then strain. Put them into boiling salted water, and boil for 15 minutes. Take them out and drain well. Standing them upside down, on a teatowel, scoop out the centres of the onions with a spoon. Fill the cavities with sausage meat.
Melt the butter in a baking dish, and stand the onions in, side by side. Bake in a quick oven (190C, 375F, Mark 5), until nicely browned, basting occasionally with some of the butter. When cooked brush over the tops with a little liquid glaze, if you have it. Stand the onions on a hot dish, garnish with a few sprigs of parsley, and serve. Onions are also excellent stuffed with mushroom puree, and baked in the same way.
Enough for 4 people.
Based on the Stuffed Onions recipe in:
Cookery Illustrated & Household Management
by Elizabeth Craig (Odhams Press 1936).