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Desciption Edit

This recipe came from an estate sale.

Ingredients Edit

Directions Edit

  1. Scoop out the centers of peeled onions leaving at least ¼ inch thick shell
  2. Then chop the centers to equal 1½ cups
  3. Blanch the onion cases for 5 minutes and turn upside down to drain.
  4. In a skillet sauté the chopped onion in ¼ cup of butter, until lightly colored
  5. Then add the sausage and cook a few more ninutes.
  6. Stir in 1¼ cups of bread crumbs which have been soaked in the light cream
  7. Then simmer about 5 minutes and add parsley, thyme, salt and pepper.
  8. Fill the shells with the stuffing and put in a buttered shallow dish.
  9. Pour the beef stock and wine around them and bring to a boil on top of stove
  10. Bake in a 350 °F oven, basting several times for 45 minutes
  11. Then transfer the onions to a serving dish.
  12. Reduce the juices by half then pour over onions
  13. Sprinkle with additional chopped parsley.

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