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Stuffed Onions
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
Stuffed Onions Recipe at Cooking.com
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: Yield:  Serves 4
Calories: 385
Fat. Total: 26g
Fiber: 2g
Carbohydrates, Total: 14g
Sodium: 248mg
% Cal. from Fat: 61%
Cholesterol: 158mg
Protein: 24g
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