 |
Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 6 |
|
These onions are delicious and impressive. The recipe comes from a Junior League Cookbook, I'll Cook When Pigs Fly . Ingredients:
6 medium onions |
salt water, to cover |
2 tablespoons vegetable oil |
paprika |
5 tablespoons butter, divided |
3 tablespoons chopped fresh parsley |
1/4 cup half-and-half |
1/4 cup chopped black olives |
3/4 cup chopped walnuts |
1/2 cup grated swiss cheese |
1/4 teaspoon salt |
1/4 cup dry breadcrumbs |
Directions:
1. Cut thick slice from the top and scoop center from each onion.
2. Set aside.
3. (I find using a melon scoop the easiest way to remove the centers) Place in saucepan with salted water and cook for 25 minutes.
4. Drain shells well, and brush each with oil.
5. Sprinkle generously with paprika.
6. Chop reserved onion.
7. Cook in 1/4 cup butter until tender.
8. Stir in parsley, half and half, olives, walnuts, cheese and salt, mixing well.
9. Spoon mixture into prepared onion shells and place in a shallow baking dish.
10. Combine bread crumbs and 1 TBS butter, melted.
11. Sprinkle on top of onions.
12. Bake at 350*F for 15 minutes.
|
|