It’s currently difficult for me to get my dander up over anything except for what’s going on in the Gulf States. So to bide my time and focus my energies, I’m sticking to making recipes. It allows me to get my mind off of things for a little bit of time.
This recipe is for stuffed onions. Think stuffed peppers with onions in place of the peppers. Be prepared to get your hands a little burned as you deal with the removal of the hearts of the onions. Other than that, you’re on your own. This recipe is (hopefully) straightforward.
- 4 large sweet onions, peeled
- 1/2 lb ground veal(but you can use ground beef or sausage if you wish)
- 4 Tablespoons grated Paremsan cheese of the non-Kraft variety
- 2 cloves of garlic, crushed
- 2 Tablespoons tomato paste
- The leaves of 2 sprigs of oregano
- 1/4 cup chopped parsley
- salt and pepper (to taste)
- 1 egg
- olive oil
In a large stock pot, boil the onions whole for 35 minutes. Afterwards, place the onions in an small baking dish (9″ x 9″ if you got it), and allow to cool for 15 minutes. make sure that the stalk side of the onion is on the bottom of the dish.
Pre-heat oven to 400 degree F.
When appropriately cooled, remove the top 1/4 of each onion. Remove the center of each onion, leaving a little shell of about 3 layers. Patch any hole in the onions with any remaining pieces of onion.
In a medium mixing bowl, combine the meat, cheese, garlic, oregano, tomato paste, parley and egg. Mix well. Salt and pepper to taste.
Fill the onions with the meat mixture. Drizzle a liberal amount of olive oil on top of the meat and onions.
Place in oven and cook for 50 minutes.