Baked Onions with Pork and Scallions

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Preparation info

  • 4 to 8

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 4 large onions
  • 3 tablespoons butter
  • 1 garlic clove, finely minced
  • ¼ pound lean pork, ground
  • ½ cup soft fresh bread crumbs
  • ¼ cup chopped scallions, including green parts
  • 1 tablespoon chopped parsley
  • Salt and freshly ground black pepper
  • Tomato sauce (optional)


  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 one tablespoon of the butter and cook the chopped onion and garlic in it briefly, stirring.

  4. Combine the pork, bread crumbs, scallions, parsley, and salt and pepper to taste in a mixing bowl. Add the onion and garlic mixture and blend well. Sprinkle the eight onion halves with salt and stuff them with equal amounts of the filling.

  5. Rub the bottom of a baking dish with the remaining butter. Arrange the stuffed onions on it and cover closely with aluminum foil.

  6. Bake for one hour, until onions are tender and meat is thoroughly cooked. Serve as is or, if desired, with a tomato sauce.

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