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Home
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Recipe
Stuffed Onions
Print Full
3 X 5
4 X 6
Source:
The Italian Gourmet
Recipe
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Rating:
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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:
2g
Carbohydrates, Total:
14g
Sodium:
248mg
% Cal. from Fat:
61%
Cholesterol:
158mg
Protein:
24g
Recipe error? Contact customer service.
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