"Hunger is the best sauce in the world."--Cervantes

Stuffed Onions Recipe

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This recipe for Stuffed Onions, by , is from Generations of Good Eating, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Janet Johnston
Added: Thursday, April 3, 2008


6 medium white onions
1/4 cup butter
1/4 cup chopped ripe olives
2 tablespoons chopped pecans
1/4 cup light cream
1/4 teaspoon salt
Salad oil

1/4 cup dry bread crumbs
1 tablespoon butter, melted

Peel the onions. Cut a thick slice from the top of each onion and set aside. Scoop out the center from each onion and set aside.

Cook onion shells in boiled salted water for 25 minutes or until tender. Drain. Brush each with salad oil and sprinkle generously with paprika.

Coarsely chop tops and centers of onions. Cook chopped onion in butter until tender. Stir in the ripe olives, pecans, light cream and salt. Spoon into cooked onion shells.

Combine bread crumbs and melted butter. Sprinkle over onions. Dash with paprika.

Bake at 350 for 15 minutes.

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