
Fantastic recipe from an old WV Market Bulletin. Perfect for using up almost-sprouting onions. Strong winter onions are great for this.
Difficulty: Intermediate
Servings: 4
Ingredients
4 large onions
1 ½ cups shredded sharp cheddar cheese (6 oz.)
1 cup soft bread crumbs
½ cup chopped fresh mushrooms (optional)
¼ tsp. crushed oregano leaves
¼ tsp. crushed thyme leaves
salt and pepper to taste
2 Tbsp butter
1 Tbsp flour
4 Tbsp. chopped fresh parsley, divided
1 cup milk
1/4 cup grated Parmesan cheese
1/2 tsp. paprika
Directions
Place unpeeled onions in a saucepan. Cover with water and boil 20 minutes. Drain and allow to cool. Butter a 9″x9″ baking dish. Preheat oven to 375 degrees. Peel cooled onions, removing roots and stem. Remove center, leaving a 1/2″ shell. Place shells in baking dish. Chop onion centers finely and combine 1 cup of the chopped onion with the cheddar cheese, crumbs, mushrooms, oregano & thyme. Add S&P to taste. Spoon into shells.
Cover and bake about 1 hour, until onions are tender. Meanwhile, melt butter, stir in flour, add 2 Tbsp. parsley and the milk. Cook until sauce thickens and add salt. Combine Parmesan cheese, 2 Tbsp. parsley and paprika in a bowl. Transfer onions to serving dish, pour sauce over, then sprinkle with Parmesan mixture and serve.
Categories: Budget, Cheese, Side Dishes, Vegetables
Did you make this recipe? Share your photo here:
Make sure the page has finished loading before you upload a photo.
Max photo size is 512KB. The best size to upload is 500 x 375 pixels.
By uploading a photo, you attest that this photo belongs to you. If you are uploading a photo that does not belong to you, please provide documentation that you have permission to use the photo to FBRblog(at)yahoo.com or the photo will not be approved.
Reviews
No reviews yet | Get new review notifications:
Subscribe via RSS Feed