Stuffed Onions
While in bed last week with a cold, I spent hours reading poetry for my new blog Wrestle with the Angel, and then I spent some time in the Nourishing Traditions cookbook, taking note of recipes to try. I would try one new recipe a week, I decided. One that made it to the list was “Stuffed Onions.”
Monday is my dinner day, and it came before I was prepared. I wanted to try stuffed onions, but, as often turns out with last-minute dishes, the recipe would need some revision. Parmesan was replaced with cheddar, parsley with thyme. I was in too much of a hurry to bother with measurements, so I “eyeballed” everything. (That’s the best way to do it anyway, right?)
The onions in the crisper drawer were the yellow variety in medium size. I cut five in half along the equator, trimmed the ends and peeled the paper and skin away. Then I hollowed out the onions, leaving a thick layer or two.
I chopped the onion for the stuffing and mixed it with two eggs lightly beaten, shredded cheddar cheese, and whole-wheat bread crumbs, and seasoned it with sprinklings of sea salt, black pepper, and dried thyme.
I filled the onion shells generously with the stuffing (and still had extra) and arranged them in a buttered pan. These I baked in an oven preheated to 400℉ until golden brown, about 25 minutes.
They looked good and smelled delicious (especially since dinner was served late!), but I must admit that “stuffed onion” wasn’t a dish that sounded appetizing to many of us. Nevertheless, people were grabbing seconds before they’d even cleared their plates. I also have a request for Thanksgiving dinner.
“It is good,” Mama said. “And if I’m saying that about onions, you know it must be good.”
Friday, July 13, 2012