Stuffed Onions

By the RecipeCafe Archives

Ingredients

• 4 medium yellow onions (no quantity specified in original; 4 assumed — see notes)
• 1 Salted water, enough to cover onions
• 1 Equal parts finely chopped cooked chicken, stale soft bread crumbs, and finely chopped onion (removed centres)
• 1 Salt and pepper, to taste
• 1 Cream or melted butter, enough to moisten filling
• 1 Buttered bread crumbs, for topping
• 1 Butter, for greasing pan

Instructions

1. 1. Peel the onions. Bring a large pot of salted water to a boil, add the onions, and parboil for 10 minutes, until the outer layers are slightly translucent and yield to light pressure.
2. 2. Remove the onions from the water and turn them upside down on a rack or plate to drain and cool, approximately 10-15 minutes, until cool enough to handle.
3. 3. Using a small spoon or melon baller, scoop out the centres of each onion, leaving at least two outer layers intact as a shell. Reserve the removed onion flesh.
4. 4. Finely chop the reserved onion flesh. Combine equal parts chopped cooked chicken, stale soft bread crumbs, and the chopped onion. Season with salt and pepper, then moisten with cream or melted butter until the mixture holds together but is not wet.
5. 5. Heat the oven to 350°F (175°C). Lightly butter a shallow baking pan — a 9×13-inch (23×33 cm) pan is suitable for 4 onions.
6. 6. Place the filled onions upright in the prepared pan. Sprinkle each generously with buttered bread crumbs.
7. 7. Bake at 350°F (175°C) for 30-40 minutes, until the onions are completely soft when pierced with a skewer or paring knife, the outer layers offer no resistance, and the crumb topping is golden brown.