|Onions||4 Large, peeled|
|Egg||1 , beaten|
|Instant mashed potato flakes||3⁄4 Cup (12 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
|Finely snipped parsley||2 Tablespoon|
|Ground nutmeg||1⁄4 Teaspoon|
|Lean ground beef||1 Pound|
|Beef broth||1 Cup (16 tbs)|
|Catsup||1⁄2 Cup (8 tbs)|
Halve onions crosswise.
Partially hollow out centers, leaving 1/4 inch shell.
Chop enough onion centers for 1/4 cup.
In bowl, cook chopped onion in butter at HIGH for 2 minutes, stirring once.
Stir in egg, potato flakes, milk, parsley, 1/2 teaspoon salt, nutmeg, and 1/8 teaspoon pepper.
Add meat; mix well.
Spoon 1/3 cup meat mixture into each onion shell.
Place in 12 x7 1/2 x 2-inch baking dish.
Pour beef broth around onions.
Cook, covered, at HIGH for 20 minutes or till done, turning after 10 minutes.
Remove onions; keep warm.
Skim fat from pan juices.
In 2-cup glass measure; combine 1/4 cup pan juices and the catsup.
Cook at HIGH for 2 minutes or till hot.
Spoon over onions.