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1
Place the peeled onions in a 2 or 3 quart pot; add enough cold water to cover and bring to a boil over moderate heat.
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2
Lower the heat and simmer the onions, uncovered, for 40 minutes.
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3
Remove them from the pot; drain and let cool on a platter while you make the Small Swedish Meatball stuffing (see recipe).
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4
Pull off each onion layer separately; it should slide off quite easily.
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5
Cut the largest outer layers of the onions in half, but leave them large enough to enclose the stuffing.
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6
Discard the inner part of the onions (or use them for some other purpose) if the leaves are too small to stuff.
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7
Put a heaping teaspoon of the meat stuffing in the middle of each onion leaf and enclose it by folding over the edges of the leaf.
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8
At this point, the onion rolls may be covered with plastic and refrigerated for up to 2 days before cooking.
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9
Or, proceed to bake.
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10
Preheat oven to 400F.
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11
In a shallow flameproof baking dish, melt 3 tbsp.
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12
butter over low heat.
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13
Remove the dish from the heat and place the onion rolls, sealed side down, side by side in the butter, first rolling each in the butter to coat it.
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14
Bake 15 minutes, then baste with butter in the dish; sprinkle with bread crumbs and bake another 15 minutes until the onions are lightly browned and the crumbs crisp.
