Jewish Stuffed Onions
Servings Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
12 N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
8 large onions, peeled 1/2 pound beef or lamb, ground 1/4 teaspoon allspice, ground
1/4 teaspoon dill weed, dried 2 tablespoons lemon juice 2 tablespoons fresh parsley, chopped
salt and pepper to taste 1 raw egg 2 tablespoons all-purpose flour
3 tablespoons olive oil juice of additional fresh lemon



1 Cut the onions in half, cutting across the onion, not from bottome to top, and scoop out the cores. Chop 3 tablespoons of the cores and add to the meat, allspice, dill weed, lemon juice, parsley, salt, pepper, and egg. Fill the onions with this mixture, leaving a bit of the meat overflowing from the top of the onion to form a crown. Dust the meat tops with flour and fry them, meat side down, in the oil, just until brown. Put the onion cores in another saucepan and add the juice of the lemon and just enough water to cover this onion bed, which will act as a steamer. Put the filled onions, meat side up, over this bed. Simmer, covered, for about 1 hour or until the onions are soft, adding water from time to time if the onion-core bed should become too dry.

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