Pork & Parmesan Stuffed Onions Recipe
Ingredients
| Onions | 6 Large | |
| Butter | 2 Tablespoon | |
| 1/2 pound lean ground pork | ||
| Tomato puree | 2 Tablespoon | |
| Salt | 1/2 Teaspoon | |
| black pepper | 1 | |
| 3 tablespoons grated Gouda or Parmesan cheese | ||
| Butter | 1 1/2 Tablespoon | |
| Beef broth | 1 Cup (16 tbs) | |
Directions
Cut the tops off the onions and scoop out as much of the insides as possible, leaving a shell about 1/4 inch thick.
Cook the onions in boiling salted water for 5 minutes and turn upside down to drain.
Chop the insides of the onion very finely and saute in the 2 tablespoons butter over very low heat for 15 minutes.
Combine the onions with the pork, tomato puree, salt and pepper.
Stuff the onions with this mixture, top with grated cheese and dot with butter.
Place the onions in a shallow buttered oven proof dish and add the broth.
Bake the onions in a 400° oven for 30 minutes, basting occasionally with the broth.
Cook the onions in boiling salted water for 5 minutes and turn upside down to drain.
Chop the insides of the onion very finely and saute in the 2 tablespoons butter over very low heat for 15 minutes.
Combine the onions with the pork, tomato puree, salt and pepper.
Stuff the onions with this mixture, top with grated cheese and dot with butter.
Place the onions in a shallow buttered oven proof dish and add the broth.
Bake the onions in a 400° oven for 30 minutes, basting occasionally with the broth.
Chef
