Stuffed Onions Veg
Vegetables Dried Fruit Accompaniment
Fresh White Breadcrumbs
teasp Grated Nutmeg
tbsp freshly grated Parmesan Cheese
and Black pepper
little extra Butter
Rinse but do not peel the onions. Put them into a large saucepan, cover with
water and simmer for
20 minutes, until they feel tender when pierced with the point of a knife. Drain
Heat the oven to 200C, 400F, Gas mark 6. Remove, the skin from the onions; cut
each onion in half
and scoop out the centre of each half to make a cavity for stuffing. Arrange the
halves in a shallow greased
Make the stuffing. Chop up the scooped-out onion and put it into medium sized
bowl. Crush the macaroons
using a rolling pin; add them to the onion, together with the breadcrumbs,
spices, eggs, cheese,
sultanas and seasoning.
Divide the stuffing among the onion halves, piling each up well. Dot each with
butter, place in the oven
and bake, uncovered, for 30 minutes.
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