Provencale Onions Recipe
Ingredients
| Onions | 4 Medium | |
| 4 slices white bread, crusts removed | ||
| Garlic | 1 Clove (5gm), crushed | |
| Ground black pepper | 1 To taste | |
| 50g/2 oz cheese, grated | ||
| Egg | 1 , beaten | |
| 25 g/1 oz butter | ||
| Chopped parsley to garnish | ||
| Spicy tomato sauce | ||
| Salt | To Taste | |
Directions
Peel and cook the onions in boiling salted water for 15-20 minutes, without overcooking.
Drain and cool.
Make breadcrumbs, using the double-bladed chopping knife.
Add the garlic, seasoning and half the cheese and mix well.
Scoop out the centres of the onions, chop finely and mix with the breadcrumb mixture.
Moisten with the beaten egg.
Stuff the onions and place in a greased ovenproof dish.
Top with butter and the remaining cheese.
Cook in a moderate oven (180C, 350 F, gas 4) for 20-30 minutes.
Drain and cool.
Make breadcrumbs, using the double-bladed chopping knife.
Add the garlic, seasoning and half the cheese and mix well.
Scoop out the centres of the onions, chop finely and mix with the breadcrumb mixture.
Moisten with the beaten egg.
Stuff the onions and place in a greased ovenproof dish.
Top with butter and the remaining cheese.
Cook in a moderate oven (180C, 350 F, gas 4) for 20-30 minutes.
Chef
