Stuffed Baked Onions

Ingredients

• large onions, preferably Spanish or Bermudas
• an equal quantity of bread crumbs
• well flavored with chopped parsley
• sweet marjoram
• a little melted butter
• a slice of bacon for a cover

Method

1. 1

   Peel and scoop out half the pulp of the onions.

2. 2

   Mix with bread crumbs, parsley, marjoram, salt, and pepper.

3. 3

   Moisten with cream and butter, fill onions, crown with bacon, and bake for one hour in a moderate oven.

As published

This recipe was extracted from Standard Paper-Bag Cookery (1912) by Emma Paddock Telford, page 42. The excerpt below is the record exactly as published.

Stuffed Baked Onions. — The next time you have a roast leg of lamb or mutton, try baked onions prepared in this way as an accompaniment: Take large onions, preferably Spanish or Bermudas, peel, cut a slice from the top of each, and with a small spoon scoop out about half the pulp. Put this in a dish, mix with it an equal quantity of bread crumbs, well flavored with chopped parsley, sweet marjoram, salt and pepper. Moisten the whole lightly with cream and a little melted butter; mix well, fill the onion cavities with the stuffing, crown with a slice of bacon for a cover

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