Kraft Coupons Stuffed Recipes > Stuffed Vegetables >
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| Switzerland Stuffed Onions
8 uniformly sized onions
2 slices of white bread, crusts removed
/2 cup of hot milk
2 tablespoons of butter
1/3 cup of ground beef
1/3 cup of chopped cooked ham
2 eggs
1 tablespoon of finely chopped parsley
1/2 teaspoon of salt
Freshly ground black pepper
2 tablespoons of fine dry breadcrumbs
1/4 cup of grated Parmesan cheese
1 cup of beef broth, simmering
Peel off the outer skin of the onions but do not slice off the ends. Bring plenty of salted water to a boil and add the onions. Lower the heat, cover and simmer 10 minutes. Drain immediately and let the onions stand in cold water until cool.
Meanwhile, soak the bread in the hot milk. Heat 1 tablespoon butter in a small skillet and sauté the ground beef until it has lost all trace of pink.
Pour off all the accumulated fat and place the beef in a bowl. Squeeze the milk out of bread slices, crumble and add to the beef. Add the am, eggs, parsley, salt and pepper and combine thoroughly. Cut the tops off the onions and carefully scoop out the insides, leaving a 1/4 inch shell. Slice off the bottoms. Chop the scooped out pulp finely and combine with meat mixture.
Stuff the onions and arrange them in a buttered shallow baking dish. Sprinkle with breadcrumbs and cheese and dot with the remaining butter. Pour the simmering broth into the pan and bake the onions in a 350ºF. oven for 30 minutes. Serve immediately. 8 servings |
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