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Stuffed Onions

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Source: The Italian Gourmet

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Active Time:  15 Minutes
Total Time:  1 Hour 5 Minutes
Yield:  Serves 4

At lunch in Piedmont, these onions may be served hot as a whole meal, since they make a rich and complete dish on their own, as a vegetable accompaniment or; if they are not too large, cold, as an antipasto.

RECIPE INGREDIENTS

6 tablespoons butter

7 oz ground lean veal

4 large onions, peeled

3/4 cup freshly grated grana cheese

salt and freshly ground pepper

1 egg

2 tablespoons grappa

DIRECTIONS

In a wide, shallow pan, melt 2 tablespoons butter over moderate heat. Add the veal and cook until lightly browned. Set aside.

Meanwhile, boil the onions until half-cooked. Cut in half horizontally and scoop out the centers. Mince the scooped out onion.

In a bowl, combine the onion, veal, cheese and salt and pepper. Add the egg and mix well.

Preheat the oven to 400 degrees F. Stuff the onions with the mixture and place a teaspoon of butter on top of each one.

Grease a baking dish with the remaining butter. Stand the onions in the dish and sprinkle with a few drops of grappa. Bake in the oven for 50 to 60 minutes, until the onions are tender.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008

Nutrition Facts per Serving
Yield: Serves 4

Calories:

385

Fat. Total:

26g

Fiber:

Carbohydrates, Total:

14g

Sodium:

248mg

% Cal. from Fat:

61%

Cholesterol:

158mg

Protein:

24g

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