Pork & Parmesan Stuffed Onions Recipe
Even James Bond was not able to access this highly classified recipe of Stuffed Onions. Now I am outing it for all on the web. Try your hand at this European recipe of Stuffed Onions, which makes you keep asking for more. Vegetable is the main ingredient in this Stuffed Onions. There is not a single month when I don't serve this yummy Side Dish! Trust me and whip this dish now.
Ingredients
6 large onions
2 tablespoons butter
1/2 pound lean ground pork
2 tablespoons tomato puree
1/2 teaspoon salt
Freshly ground black pepper
3 tablespoons grated Gouda or Parmesan cheese
1 1/2 tablespoons butter
1 cup beef broth
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.
