Large or Spanish onions are best for this dish. Peel the onions and then boil until tender, and then take care that the onion does not become soft. Lift and then cool, and carefully remove the centres. Now prepare the following as a filling for four large or eight medium-sized onions.
- Four tablespoons of grated cheese,
- Six tablespoons of fine bread crumbs,
- One teaspoon of salt,
- One teaspoon of paprika,
- Two teaspoons of finely minced parsley,
- One egg.
Mix thoroughly to blend and then fill the cavity of the onions, forming into a point or top one inch over the onion. Dust the onion lightly with flour and then place in a baking dish. Now baste onions with melted shortening and bake for twenty-five minutes in a moderate oven. Chop the onions which have been removed from the centres very fine and add to one cup of cream Sauce with
- One and one-half teaspoons of salt,
- One-half teaspoon of white pepper,
- Three tablespoons of parsley,
- One well-beaten egg.
Beat to mix thoroughly and then heat to the boiling point. Serve over the baked onions. This dish will replace meat for luncheon.
Foods That Will Win The War And How To Cook Them (Year 1918)
by C. Houston Goudiss and Alberta M. Goudiss