Recipe By : South Texas Onion Committee (via 5/21/97 DMN)
Serving Size : 4 Preparation Time :0:20
Categories : Side Dishes Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 14-16 oz. onions
3/4 cup dry bread crumbs
1/2 cup chopped celery
1/4 cup yellow cornmeal
1/4 cup butter or margarine -- melted
2 teaspoons chile powder
2 teaspoons oregano
To prepare each onion for stuffing, cut a minimal slice from root end.
Slice off about 3/4" from stem end; peel and discard skin. With small knife
or apple corer, scoop out onion, using a spoon as needed, to make a 1/4"
thick shell. Set scooped onion aside. Do not cut through bottom of shell.
Each onion shell will hold about 3/4 cup stuffing.
PREHEAT OVEN TO 400F.
Finely chop enough scooped onion to measure 1 1/2 cups. In medium bowl, mix
chopped onion with remaining ingredients. Place onions in baking dish;
spoon filling into shells, mounding up. Add 1/2 cup water to dish, cover,
and bake for 35 - 40 minutes or until onions are tender.
- - - - - - - - - - - - - - - - - -
NOTES : If using special onion bakers, center 1 stuffed onion in each, add
1/4 cup water, cover and place in cold oven. Set temperature to 400F and
bake for 50 - 55 minutes or until onions are tender.
