Stuffed Onions

Ingredients

• one large dry onion
• one cupful cold cooked oats
• one-fourth cupful grated cheese
• half a cupful dry crumbs
• one teaspoonful sage
• one teaspoonful Worcestershire sauce
• one cupful white sauce
• salt
• pepper

Method

1. 1

   Boil onions in plenty of water until about half done.

2. 2

   When cool enough to handle, remove part of the centers, leaving a shell.

3. 3

   Season the inside of each onion with salt and pepper.

4. 4

   Mix together the chopped onion centers, oats, cheese, dry crumbs, sage, Worcestershire sauce, white sauce, and season to taste.

5. 5

   Stuff the onions, sprinkle the top with cheese or crumbs, and bake in a moderate oven for half an hour.

Nutrition per serving

As published

This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 88. The excerpt below is the record exactly as published.

STUFFED ONIONS Contributed by Albers Bros. Milling Company. Select one large dry onion for each person. Boil in plenty of water, un- covered, until about half done. When cool enough to handle, remove part of SAN FRANCISCO, SECTION 8 117 BRIDE'S COOK BOOK the centers, leaving a shell. Season the inside of each onion with salt and pep- per. Chop the part removed and add to it the following mixture, the proportion being sufficient to fill about six onions. Mix together the chopped onion centers, one cupful cold cooked oats, one-fourth cupful grated cheese, half a cupful dry crumbs (cornmeal breadcrumbs are good), one teaspoonful sage, one tea- spoonful Worcestershire sauce, one cup- ful white sauce, and salt and pepper

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