Thursday, January 22, 2009

Stuffed onions

It has been a long time since I made these. Probably due to the lack of time. Now I just have to organize myself better and begin to prepare part of the dish the day before...

This recipe comes from one of my basic cook books: Simone Ortega's 1080 recetas de cocina. Mine is a simplified version, not less tasteful nonetheless. Judge yourselves...

Stuffed Onions
8 servings


* 8 big and round onions
* 400 gr. ground beef
* 200 gr. minced pork meat
* 1 1/2 teaspoon salt
* 1 teaspoon chopped parsley
* 2 big garlic cloves, minced
* 2 medium eggs, beaten
* 2 toast bread slices, whitout rind
* 1/2 wine glass of warm milk
* 250 ml. meat stock
* 80 ml. cream
* A string of olive oil


1.- Put the toast bread in the milk. Prepare the stuffing: in a bowl mix meat, salt, parsley, garlic, eggs and drained bread. Reserve it.
2.- Peel the onions. Cut a thin slice underneath so they don't roll, and another bigger on the top so you can stuff them. Cook them in salty water about 15 min. Drain them carefully and set the water aside, you can use it to make the stock (with maggi cubes...)
3.- Carefully empty the onions. You can use what comes out to make a pasta sauce, for example.
4.- Stuff the hollow onions and put the lid on that we cut out earlier. Put the stuffed onions in an oven dish (or maybe two). Sprinkle them with meat stock, just up to the middle of the onions. You can cover them if you want to with a little bit of chopped parsley. Drizzel them now with olive oil. Cook them at 190ยบ C in a preheated oven for 50 min, give or take.
5.- You can grill them after they are done, for instance with a mixture of butter, garlic and breadcrumbs. I didn't have any so I used some grated parmesan cheese...
6.- Arrange the onions carefully on a serving plate.
7.- To make the sauce, take the cooking liquid and reduce it with the cream. Mix everything with the electrical mixer right before you serve it.