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STUFFED ONIONS

The Silver Spoon, Phaidon Press

Serves 4

Ingredients

• 1 bread slice, crusts removed
• 4 tablespoons milk
• 3 tablespoons butter, plus extra for greasing
• 4 large onions
• 1 1/4 cups ground meat, cooked
• 1 fresh flat-leaf parsley sprig, chopped
• 1 tablespoon Swiss cheese, freshly grated
• 1 egg, lightly beaten
• 8 small Swiss cheese slices
• salt and pepper
 

Directions

Tear the bread into pieces, place in a bowl, add the milk and let soak.

Preheat the oven to 350°F.
Grease an ovenproof dish with butter.

Parboil the onions in salted, boiling water for a few minutes, then drain well and let cool slightly.

Carefully cut them in half without breaking them up.

Scoop out the flesh from the centers, leaving the 'shells' intact.

Chop the scooped-out flesh and mix it with the meat in a bowl.

Squeeze out the bread, add it to the bowl with the parsley, grated Swiss cheese and egg, season with salt and pepper and mix well.

Fill the onion shells with this mixture, top each with a slice of Swiss cheese and dot with the butter.

Arrange the onions in a single layer in the prepared dish, pour in 2/3 cup water and bake for about 30 minutes or until golden brown.