French stuffed onions
6 Servings
Ingredients
| Quantity | 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 |
Directions
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