2181—Stuffed Onions

Take some medium-sized, mild, Spanish onions; cut them at a point one-quarter of their height from the top, and parboil them thoroughly.

Empty them, leaving only a wall one-third in. thick; chop up the withdrawn parts, and mix them with an equal quantity of Duxelles (No. 225, Duxelle for Garnishing Small Pies, Onions, Cucumbers, etc.).

Garnish the emptied onions with this preparation; complete their cooking by braising them, and glaze them at the last moment, simultaneously with the formation of the No. 268, Gratins.

N.B.—Proceed in the same way for onions stuffed with spinach, Rizotto, or semolina, &c., as suggested under Nos. No. 2177, Stuffed Turnips.—A and No. 2178, Stuffed Turnips.—B.

Onions may also be garnished with a soufflé preparation of spinach, tomatoes, chicory, &c. Herein lies scope for a great variety of excellent and uncommon garnishes.