French stuffed onions

Yield: 6 Servings

Measure Ingredient
HELEN JOLLY (MDFD30E)
6 Bermuda onions; peel
½ pounds Raw veal
2 slices Bacon; dice
Salt and pepper
Cayenne
½ cup Dairy sour cream
1 tablespoon Celery; chop fine
2 tablespoons Chives; chop
2 tablespoons Parsley; chop
1 cup Soft bread crumbs
Butter or margarine
1 cup Meat bouillon or consomme

Parboil onions for 10 minutes. Scoop out centers. Saute chopped centers, veal and bacon. Add remaining ingredients except butter and bouillon. Stuff onions; dot with butter. Bake with bouillon in a shallow baking dish in a preheated 400` oven for 45 minutes.

Posted to TNT - Prodigy's Recipe Exchange Newsletter by VGHC42A@... (MRS WALDINE R VAN GEFFEN) on Aug 18, 1997

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