The Art of Brazilian Cookery/Dolores Botafogo 1999

Stuffed Onions (Cebolas Recheadas)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 1 hour 25 minutes N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
6 large onions 1 cup chopped shrimp, cooked and cleaned 2 tablespoons butter
flour 1/2 teaspoon salt 3 tomatoes
1 tablespoon white wine 1/2 cup water 1 tablespoon bread crumbs
2 tablespoons grated cheese 2 tablespoons melted butter



1 Peel and cook onions in salted water until tender. Drain. Make cavity in each onion for the stuffing, reserving pulp. Fill onion with chopped shrimp. Chop pulp that was taken from the onions and fry in butter, sprinle with about 1 tablespoon flour, salt, and brown well. Add tomatoes, wine, and water and cook a few minutes until thick. Put the stuffed onions in a baking dish and cover with sauce, topping with bread crumbs, grated cheese, and melted butter. Brown in oven for about 10 minutes.

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