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Stuffed onion

Stuffed vegetables fit onion as an accompaniment to grilled or roasted meat or poultry very well. For the main course I would double the amount of onion and serve stuffed with rice or fresh bread. A large Spanish onion peel, halve and scoop out with a melon balls or teaspoon. It can withstand a round about 1/2 inch margin. The onion put into a saucepan, cover with water and bring to a boil.

The water with salt, season to switch back to medium level onion and cook until tender about 10 minutes. Preheat the oven to 200 °. The hollowed-out pieces of onion into cubes and fry in half the butter. Deglaze with vegetable broth, boil about 5 minutes and season with white pepper, salt and thyme. Creme Fraiche Herb Stir the onions and pour the onion sauce in a baking dish. Clean mushrooms, cut into cubes and fry in the remaining butter. The tomato cut into small dice, and give the mushrooms with white pepper, salt and thyme.

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