For six stuffed onions, to be served with other little stuffed vegetables or as a garnish for roast pork or veal.
Peel the onions and trim off the roots. Put
After precooking the onions (which can be done in advance) cut the tops of each onion and remove the insides with a teaspoon until only 2 layers of flesh are left. You are left with just the shells. Take great care not to pierce 'the skin, chop the flesh from the insides of the onions very finely and put in a bowl.
Add the cream, egg yolk and grated cheese to the chopped onion and mix well. Season with salt and pepper and pile into the onion shells. Butter a roasting-dish just large enough to hold them and arrange the onions in it. Cut the slice of bread into tiny dice and toast them in the oven or under the grill. Put them on top of the onions and finish with a nut of butter.
Pour a few spoonfuls of stock into the dish, to come half-way up the onions.
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