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Celery & Nuts Stuffed Onions

Chef.at.Home's picture
Ingredients
  Onions 4 Large
  Boiling water 4 Cup (64 tbs)
  Salt 1 Teaspoon
  Chopped celery 2⁄3 Cup (10.67 tbs)
  Chopped nuts 1⁄4 Cup (4 tbs)
  Salt 1⁄3 Teaspoon
  Grated cheese 1⁄2 Cup (8 tbs)
  Watercress 1 Tablespoon
  Stuffed olives 12 , sliced
Directions

1. Start oven, set at 350° F., Moderate. Rub a small flat pan with bacon drippings, margarine or butter.
2. Peel the onions under water. Drop into 4 cups boiling water with 1 teaspoon salt and boil 20 minutes. Drain.
3. When cool enough to handle, remove centers, leaving shells 1/4 inch thick. Chop the onion pulp and mix with the celery, nuts and salt.
4. Fill mixture back into the onion shells, top with the cheese and place onions in the baking pan. Pour 1/2 cup boiling water around them and bake 20 minutes.
5. Remove to a hot platter, garnish with sprigs of water cress and sliced olives.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Onion

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