Stuffed Baked Onions

Ingredients

• 3 or 4 large onions
• 1 or 2 eggs
• a dinner-roll freed from crust
• about an ounce of butter
• pieces of ham or tongue, if handy

Method

1. 1

   Peel and blanch onions, boil in salted water or stock until tender.

2. 2

   Drain and scoop out the inside without breaking the skin.

3. 3

   Chop the extracted portion, mix with eggs, soaked dinner-roll, and butter.

4. 4

   Stuff the onions, place in a greased baking-tin, and bake in a quick oven.

5. 5

   Serve hot with brown sauce.

As published

This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 61. The excerpt below is the record exactly as published.

Stuffed Baked Onions. Peel and blanch 3 or 4 large onions, and boil them in salted water or stock till tender ; drain them and scoop out as much of the inside as possible with- out breaking the outer skin. Chop the extracted portion finely, mix this in a basin with 1 or 2 eggs (according to the size of the onions used), a dinner- roll freed from crust and previously soaked in milk, and about an ounce of butter. Some pieces of ham or tongue, if handy

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