Stuffed Onions

Preparation info

  • 6

    • Difficulty


    • Ready in

      45 min

Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • 6 large onions
  • 4 tablesp. finely-chopped liver or cooked ham or any cooked meat
  • 1


Peel and steam the onions gently until almost soft, about 1 hr. Lift out the centre of each onion with a teaspoon handle. Chop the onion centres and add to the stuffing. Mix the stuffing ingredients with the beaten egg. Season well. Press it firmly into each onion and pile neatly on top. Sprinkle the top of each onion with a little melted butter or margarine. Pin a band of stiff, greased