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Whole Stuffed Onions
- Difficulty
Easy
Published 1986
Ingredients
6 12 - Filling 2
Method
Skin the onions and boil them in water for 15 minutes until they are fairly tender. Drain and cool. Cut a thin slice off the root ends and carefully scoop out the centres, leaving a thick shell.
Prepare the filling. Stuff the onions with this mixture, only three-quarters full to allow room for the rice to expand. Place side by side, open ends upwards, in a large pan. Pour in water to ha
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