Stuffed Roast Onions

Preparation info

    • Difficulty


Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About


  • 1 large onion per person
  • 1–2 oz. (30–60 g.) minced meat, game or poultr


Choose very large onions, preferably Spanish. Prepare as above and parboil for 15 minutes. Drain well. Scoop out with a pointed knife a good deal of the inside. Fill the cavity with any mixture of minced meat, game or poultry or any good forcemeat. Season the onions and sprinkle with a very little chopped sage, thyme and parsley. Roast exactly as in previous recipe, but as they are partly cooke