Stuffed Onions In Tomato Sauce
Serves: 2
Eda Schinner
1 January 1970
Based on User reviews:
50
Spice
53
Sweetness
46
Sourness
36
mins
Prep time (avg)
5
Difficulty
Ingredients:
4 large
Whole Onion (peeled)1 clove
Garlic (smashed)1 pinch
Sugar (to taste)2 tbsps
White Wine (dry)450 g
Beef (minced)1 tsp
Allspice2
Eggs1 tbsp
Parsley (finely cut stalks)1 tsp
Dried Basil1
Bay LeafDirections:
1
Place onions in boiling salted water to cover
2
Cook 10 minutes and drain
3
Cut a thin slice off top of each onion and carefully squeeze out inside ribs, leaving 2 larger, outer ribs intact
4
Finely chop inner ribs of 1 onion and set aside
5
Preheat oven to 350 degrees F
6
Heat enough clarified butter in saucepan to cover base
7
When hot, add garlic, tomatoes, salt, pepper and sugar
8
Add wine and boil gently, uncovered, for 10 minutes
9
In another pan, heat some clarified butter and add onion innards and minced beef
10
Brown meat and reduce heat, add bacon and season with salt, pepper and allspice
11
Stir together and fry gently for 2 minutes
12
Transfer meat mixture to bowl, add eggs, parsley stalks, basil and oregano
13
Spoon this mixture into reserved large onion ribs
14
Place onions in ovenproof dish
15
Strain tomato sauce and pour around onion
16
Add bay leaf to sauce
17
Place in oven and cook 20 minutes
18
Place baked onions on serving platter and quickly reduce sauce
19
Strain over onions and garnish with chopped parsley leaves