Sage Stuffed Onions
|Onions||6 Large, peeled|
|Water||1 Cup (16 tbs) (As Required)|
|Diced cooked veal/Finely diced cooked pork||1 Cup (16 tbs)|
|Bread crumbs||1 Cup (16 tbs)|
|Freshly ground black pepper||1⁄8 Teaspoon|
|Ground sage||1 Teaspoon (Or To Taste)|
|Butter||4 Tablespoon, melted (1/2 Stick)|
|Grated cheddar cheese||1⁄4 Cup (4 tbs)|
Preheat the oven to 350 degrees.
Boil the onions in salted water to cover until barely tender.
Scoop out the centers, leaving enough outside layers to make a substantial wall.
Chop enough onion centers to make one cup.
Mix the chopped onions with the diced meat, one third cup of the bread crumbs, one tablespoon water, one teaspoon salt, pepper and sage.
Fill the onion cavities, mounding up the stuffing.
Brush with two tablespoons of the melted butter.
Place in a shallow baking dish, cover and bake fifteen minutes.
Remove the cover from the baking dish and sprinkle the onions with the remaining two thirds cup bread crumbs, remaining melted butter and the grated cheese.
Bake, uncovered, until brown.