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Stuffed Onions

MyCookbook Recipe Database
MyCookbook Member: loreann
Recipe Category: Side Dish
Recipe Preparation Level: moderate
    3 Spanish onions
    3 ounces of day-old Italian bread--crust removed and sliced into six
    1/2-inch thick slices
    1/2 cup skim milk
    1 large egg, lightly beaten
    6 large mushrooms, trimmed and chopped
    2 tablespoons drained capers, rinsed and chopped
    1 tablespoon parsley, chopped
    2 cloves garlic, minced
    Salt and pepper to taste
    1/4 cup fine dry unseasoned breadcrumbs
    1-1/2 teaspoon extra virgin olive oil

    Place a large pot of water on the stove and bring it to a boil.

    Meanwhile, peel away the outer layer of the onion. Slice off the root ends of the onions so that they are flat. (Try to remove as little onion as possible in the process.) Place the onions into the boiling water and cook until tender (about 10 minutes). When done, drain and cool.

    While the onions are boiling, combine the bread and the milk, and allow them to soak for about 10 minutes.

    Remove the bread and squeeze it with your hand until it is almost dry.

    Break the bread into pieces and place in a large bowl. Stir in the egg, mushrooms, capers, parsley, garlic, salt, and pepper. Set aside.

    Back to the onions: Cut them in half horizontally and scoop out some of the center of each. Chop this material well. (Keep the remaining onion halves--we're stuffing them!)

    To the bread mixture, add the chopped onion and mix well. Fill the onion halves with the bread mixture and sprinkle with the dry bread crumbs.

    In a baking dish, arrange the onions and drizzle with the oil. Bake at 375 degrees F until the tops are golden and the onions are heated through. This takes about 25 minutes.

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