Title: French Stuffed Onions
Categories: Meats, Vegetables
Yield: 6 servings
HELEN JOLLY (MDFD30E)
6 Bermuda onions; peel
1/2 lb Raw veal
2 sl Bacon; dice
Salt and pepper
Cayenne
1/2 c Dairy sour cream
1 tb Celery; chop fine
2 tb Chives; chop
2 tb Parsley; chop
1 c Soft bread crumbs
Butter or margarine
1 c Meat bouillon or consomme
Parboil onions for 10 minutes. Scoop out centers.
Saute chopped centers, veal and bacon. Add remaining
ingredients except butter and bouillon. Stuff onions;
dot with butter. Bake with bouillon in a shallow
baking dish in a preheated 400` oven for 45 minutes.
