Stuffed Onions

1. 1

   Peel onions and scoop out centers leaving a 1/4 inch thick shell.

2. 2

   Chop onion centers to equal 1 1/2 cups.

3. 3

   blanch the shells for 5 minutes and turn upside down to drain.

4. 4

   In a skillet saute' the chopped onion in butter until soft and opaque.

5. 5

   add the sausage meat and cook till done, crumble as fine as you can get it.

6. 6

   Soak bread crumbs in the cream and add to onion, meat mixture.

7. 7

   Simmer for about 5 minutes and parsley, thyme, salt and pepper.

8. 8

   Fill the onion shells lightly with stuffing and arrange in a butter shallow dish.

9. 9

   Pour the stock and wine around them.

10. 10

    Bring to a boil on top of stove and then bake @ 350 degrees F for about 45 minutes.

11. 11

    Baste several times.

12. 12

    Transfer onions to serving dish.

13. 13

    Reduce juice by 1/2 and pour over stuffed onions and sprinkle with a little chopped parsele.

* Per serving · 4 servings · Values may vary.

No additional tips available.