STUFFED  ONIONS   

8 medium onions
1/4 cup butter
1/2 pound sausage or ground meat
1 1/4 cups soft bread crumbs
1/3 cup light cream
1/4 cup chopped parsley
1/4 teaspoon thyme
Salt and pepper to taste
1 cup beef stock
1/2 cup dry white wine 

 

Scoop out the centers of 8 peeled onions leaving at least one-fourth inch thick shell. Chop the centers to equal one and one-half cups. Blanch the cases for 5 minutes and turn upside down to drain.

In a skillet, saute the chopped onion in one- fourth cup butter until lightly colored. Add the meat, crumbled, and cook a few minutes. Stir in one and one-fourth cups bread crumbs which have been soaked in the light cream. Simmer about 5 minutes and add parsley, thyme, salt and pepper. Fill shells with stuffing and put in a buttered shallow dish. Pour the beef stock and wine around them. Bring to a boil on top of stove and then bake in a 350 degree F. oven, basting several times, for 45 minutes. Transfer the onions to a serving dish. Reduce the juices by half, pour over the onions and sprinkle with additional chopped parsley. Serves 8. 

 

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