Stuffed Red Onions
Ингредиенты
- 4 large red onions
- 2 cloves garlic, finely chopped
- 3 tablespoons (45 ml) olive oil
- 1 lb (454 g) ground pork or veal
- 1/4 cup (60 ml) white wine
- 1 tablespoon (15 ml) Worcestershire sauce
- Salt and pepper
- 1 cup (250 ml) crusty bread, cut into small dice
- 1 egg beaten
- 2 tablespoons (30 ml) parsley, chopped
- 1 can 28 ounces (796 ml) diced tomatoes
- 1/2 teaspoon (2.5 ml) sugar
- 1 teaspoon (5 ml) dried basil
Инструкция
- With a paring knife, remove the tops of the onions. Make several X-shaped incisions in the centre of the onions and core with a spoon to keep only the two outer layers. Use a knife if necessary. Finely chop 500 ml (2 cups) of the onion pieces.
- In a large pot of salted boiling water, blanch the cored onions for 5 minutes. Drain and set aside.
- With the rack in the middle position, preheat the oven to 180 °C (350 °F).
- In a skillet, brown the chopped onion and garlic in the oil. Remove half the mixture and set aside in a bowl. Add the ground beef to the skillet and cook thoroughly. Add the wine or broth and Worcestershire sauce. Reduce by half. Season with salt and pepper. Pour into a bowl and allow to cool. Add the bread cubes, egg and parsley. Adjust the seasoning. Stuff the onions with this mixture.
