Spanish Onions Stuffed Recipe

Take two large Spanish onions, wash and skin and tie them to prevent

breaking. Put them into a saucepan over the fire, cover with boiling

water, cook until they can be pierced with a broom straw--from two to

three hours, according to size. When done, drain and carefully take out

the centers, leaving about a quarter of an inch for the shell. Have

ready a stuffing made from a quarter of a pound of mushrooms prepared as

before. Put these and the centers of the onions into a chopping bowl and

chop very fine. Cook them together until the moisture from the onions

has almost evaporated, then add a generous heaping tablespoonful of

butter, a tablespoonful of rich cream, and three heaping tablespoonfuls

of grated bread crumbs, salt and pepper to taste. Fill the onion shells

with this mixture, smooth the tops nicely, sprinkle with bread crumbs,

brush with egg and a little butter. Put in the oven and brown about ten

minutes, and serve with the following sauce: Rub a generous heaping

tablespoonful of butter and a heaping tablespoonful of flour together.

Put a small teacup of milk into a saucepan on the fire, when hot stir in

the butter and flour and a quarter of a pound of mushrooms prepared as

before and chopped very fine, season with salt and pepper to taste.

Place the onions on a platter and pour the sauce around them, garnish

with parsley and serve.

Vote