Stuffed Onions Italian Style Recipe
Ingredients
| Chicken livers | 6 | |
| Butter/Margarine | 1/2 Cup (16 tbs) | |
| 2 mushroom caps, chopped | ||
| 6 large onions, cut in half crosswise | ||
| All purpose flour | 1 Tablespoon | |
| 1/4 teaspoon bottled gravy sauce | ||
| 1 cup chicken bouillon | ||
| Chopped parsley | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Brown chicken livers in 1/4 cup of the butter; chop livers.
Add chopped mushrooms and salt and pepper to taste.
Parboil onions in small amount of boiling water for 10 minutes.
Drain and hollow out centers.
Put in shallow baking dish and fill centers with liver mixture.
Cover and bake in preheated moderate oven (375°F.) for 15 minutes.
Melt remaining butter and blend in flour, salt and pepper to taste, and gravy sauce.
Add bouillon and cook, stirring constantly, until slightly thickened.
Pour over onions and bake for 20 minutes longer.
Sprinkle with parsley.
Add chopped mushrooms and salt and pepper to taste.
Parboil onions in small amount of boiling water for 10 minutes.
Drain and hollow out centers.
Put in shallow baking dish and fill centers with liver mixture.
Cover and bake in preheated moderate oven (375°F.) for 15 minutes.
Melt remaining butter and blend in flour, salt and pepper to taste, and gravy sauce.
Add bouillon and cook, stirring constantly, until slightly thickened.
Pour over onions and bake for 20 minutes longer.
Sprinkle with parsley.
Chef
