Stuffed and Baked Spanish Onions

Ingredients

• two large Spanish onions
• one ounce of finely-grated Parmesan or Cheshire cheese
• the yolks of two hard-boiled eggs
• one ounce of butter
• three ounces of bread-crumbs
• one salt-spoonful of salt
• half that quantity of pepper

Method

1. 1

   Peel and partly boil onions, drain.

2. 2

   Cut tops and scoop out centers.

3. 3

   Prepare stuffing with cheese, egg yolks, butter, bread-crumbs, salt, and pepper.

4. 4

   Stuff onions and bake.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1021. The excerpt below is the record exactly as published.

two large Spanish onions, partly boil them, and leave them on a sieve to drain until nearly cold. Then cut the onions an inch and a half across the top, and scoop out the centre. Have ready a stuffing made with one ounce of finely-grated Parmesan or Cheshire cheese, the yolks of two hard-boiled eggs minced very finely, one ounce of butter, three ounces of bread-crumbs, one salt-spoonful of salt, and half that quantity of pepper

Cook this with the app: pantry check, scaling, and the assistant.