137 Tante Louise’s Stuffed Onions

Main ingredients

• 8 medium-sized onions
• 8 tablespoons chicken stock or stock made with stock cubes
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1. Skin the courgettes with a potato-peeler. Chop them coarsely and brown them in the olive oil in a heavy-based pan. Add the ceps and bouquet garni, season with salt and pepper, and cook covered for fifteen minutes, stirring from time to time with a wooden spoon or spatula.
2. Peel the onions and cook them, whole, in boiling salted water for twenty minutes. Drain th