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Full Online Book HomeLearning KitchenVegetables - Onion - Onions Stuffed With Ham
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Vegetables - Onion -  Onions Stuffed With Ham Post by :Scott_Shields Category :Learning Kitchen Author :Unknown Date :March 2012 Read :3113

Click below to download : Vegetables - Onion - Onions Stuffed With Ham (Format : PDF)

Vegetables - Onion - Onions Stuffed With Ham

8 onions, about 1/2 pound each
Salt and freshly ground pepper to taste
8 slices bacon, cut into 1/2-inch cubes
1/4 cup finely chopped onion
2 teaspoons finely chopped garlic
1/4 pound finely chopped ham
6 tablespoons fine fresh bread crumbs
1 tablespoon heavy cream
1 egg, lightly beaten
1/4 teaspoon grated nutmeg
1/4 cup finely chopped parsley
2 tablespoons grated Parmesan cheese
2 tablespoons peanut, vegetable, or corn oil
1/4 cup fresh or canned chicken broth

Preheat the oven to 400 degrees F.

Peel the onions. Cut off a thin slice from the bottom and top of each onion. Using a melon ball cutter, hollow out the center of each onion, leaving a shell about 1/2 inch thick all around and on the bottom. Drop the onions into boiling water and simmer for about 10 minutes. Drain. Sprinkle the inside of each onion with salt and pepper to taste.

Meanwhile, cook the bacon in a skillet until rendered of fat. Add the chopped onion and garlic and cook until wilted. Remove from the heat and add the ham, 4 tablespoons of the crumbs, cream, egg, nutmeg, parsley, salt and pepper. Return to the heat, stirring, for about 1 minute, or until heated through. Do not cook. Let the filling cool slightly.

Stuff the cavities of the onions with the filling, piling it up over the top. Sprinkle with a blend of the remaining bread crumbs and cheese and sprinkle with the oil. Arrange the onions on a buttered baking dish and pour the broth around them. Place in the oven and bake for 45 minutes, basting occasionally. If necessary, cover loosely with foil to prevent overbrowning.
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Vegetables - Onion -  Onions Amandine Vegetables - Onion - Onions Amandine

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3 dozen small onions1/3 cup butter1 cup whole blanched almonds1 heaping tablespoon brown sugar1 teaspoon saltgenerous dash each cayenne, nutmeg and clovesWash and peel onions. Melt butter in a baking dish fitted with a tight lid. Add almonds and season with remaining ingredients. Add onions and stir until coated, cover tightly and bake at 350°F, 1 hour, shaking dish every 15 minutes. While that is the original recipe. I use canned onions, heated in the butter, with the sugar in a large frying pan, until lightly browned. At that point I add the spices, and nuts. Stir another