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Craig Claiborne

Baked Onions with Pork and Scallions

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Preparation info

  • 4 to 8

    Servings
    • Difficulty

      Medium

Appears in
New York Times Menu Cookbook
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 4 large onions
  • 3 tablespoons butter
  • 1 garlic clove, finely minced

Method

  1. Preheat oven to moderate (350°F.).

  2. Peel the onions and cut them into halves crosswise. Scoop out part of the inside but leave a thick shell and cavity for stuffing. Chop the scooped-out onion.

  3. Melt

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