Stuffed Onions (Gevulde uien) |
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| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 4 large onions | 1 slice white bread, softened in a little water | 5 ounces ground beef |
| 1/4 teaspoon salt | 2 tablespoons butter | 1 cup stock |
| 2 tablespoons bread crumbs | ||
| 1 | Don't slice the onions for this recipe; cook them in boiling water till tender. Drain well. |
| 2 | Mix the softened bread with the meat and salt. Divide into four parts. Scoop out the onions; chop and reserve insides. Stuff onions with the meat. Arrange in a greased baking dish. Press a large dot of butter in each onion. Mix the stock with the insides of the onions and pour in the dish. Sprinkle with the bread crumbs and bake in a moderate oven (350 F.) for 1/2 hour. |