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Stuffed Onions

Source: The Heritage of Spanish Cooking
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Active Time:  15 Minutes
Total Time:  1 Hour
  Serves 4
Like some other vegetables, onions can be used as an edible container. The different regions of Spain provide an endless variety of fillings.
8 medium-size onions
5 oz ground mincemeat (pork and beef)
1 cup coarse fresh bread crumbs soaked in 1/3 cup hot milk
1 tablespoon finely chopped parsley
2 cloves garlic, peeled and finely chopped
1 teaspoon dry white wine
2 eggs, beaten
all-purpose flour for coating
olive oil, for deep-frying
1/3 cup beef broth, hot
Stuffed Onions Recipe at
Preheat the oven to 350 degrees F.

Peel the onions and slice off the tops and bases. Heat plenty of water in a pan with a little salt. When it comes to a boil, add the onions and cook for 15 minutes. Drain, reserving the cooking water.

Put the ground meat, breadcrumbs, parsley, garlic, white wine, eggs and a little salt in a bowl (keep a little beaten egg for coating) and mix thoroughly.

Scoop out the centers of the onions, then fill with the meat mixture.

Brush the exposed filling with the rest of the egg, then coat the whole onion with flour. Heat the oil in a deep skillet and fry the onions 2 at a time.

Grease a baking dish with a little oil and transfer the onions from the skillet. The filling end should face upward. Pour the hot broth into the dish to half cover the onions. If necessary, add a little of the onion cooking water.

Bake for approximately 30 minutes, or until the onions are soft and golden, basting occasionally with the broth. Serve in the baking dish.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield:   Serves 4
Calories: 358
Fat. Total: 14g
Fiber: 5g
Carbohydrates, Total: 41g
Sodium: 285mg
% Cal. from Fat: 35%
Cholesterol: 119mg
Protein: 17g
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