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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Stuffed Onions Recipe

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This recipe for Stuffed Onions is from Generations of Good Eating: Second Edition, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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
Paprika
Salad oil

TOPPING:
1/4 cup dry bread crumbs
1 tablespoon butter, melted
Directions:
Directions:
Preheat oven to 350º.

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 for 15 minutes.
Number Of Servings:
Number Of Servings:
6

 

 

 

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