Stuffed onions
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | eaches | Large white onions |
| 1 | x | Bread crumbs |
| 4 | ounces | Grated swiss cheese |
| 1 | x | Light cream |
| 1 | x | Fresh parsley |
| 1 | cup | Cooked rice |
Directions
Hollow out onions (a melon-baller works well -- leave at least 2-3"layers of rings" so onions can support filling) then blanch the "shells" until they are softened, about 9-10 minutes.
Saute the onion pieces removed (from about 2 onions) in a little butter. Mix this with enough breadcrumbs to "glue or bond" the mixture together and then add enough cream to "wet" or keep the mixture moist.
Add cooked rice, and salt & pepper to taste.
Stuff onion-rice mixture back into onion shells, Garnish with more grated swiss and thyme. Bake under moderate heat just to reheat and melt cheese topping.
Related recipes
- Apple-raisin stuffed onions
- Baked onions
- Baked stuffed onions
- Baked stuffed onions^
- Beef filled onions
- Onions stuffed with shrimp
- Onions stuffed with sweet potatoes
- Quinoa stuffed onions
- Savory wild rice stuffed onions
- Southern style baked stuffed onions
- Stuffed onion leaves
- Stuffed onions (microwave)
- Stuffed onions \"farshovana chebyalya\"
- Stuffed onions supreme
- Stuffed red onions
- Stuffed spanish onions
- Stuffed vidalia onions
- Stuffed vidalia onions (lf)
- Sweet baked onions
- Thanksgiving stuffed onions