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Stuffed Onions Recipe

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This recipe for Stuffed Onions, by , is from The Otey Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Sunday, August 26, 2007

Category:
Category:

Ingredients:  
Ingredients:  
6 large mild onions
1/4 c butter
1 c ripe olives
1 c soft bread crumbs
1/2 c cheddar cheese, shredded
paprika
2 tbsp parsley, minced
1/2 tsp salt
1/4 tsp poultry seasoning
1/4 tsp sage
dash pepper

Directions:
Directions:
Peel onions, removing thin outer layer only. Slice off tops of onions, making them as even in height as possible. Cover with boiling, salted water and simmer for 30 minutes, or until just tender. Drain and cool. Chop onion tops to make 1/3 cup finely chopped onion; saute in butter until golden. Chop olives and combine with bread crumbs, cheese, parsley, salt, pepper, and seasonings. Scoop out center portion of onions and set aside, shop and add to creamed peas for another meal, if desired. Do not cut through bottom of onion shells. Fill with olive mixture; sprinkle with paprika. Bake, covered in 350 oven for 30 minutes. Uncover and bake 10 minutes longer.

 

 

 

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