Stuffed Braised Onions

Oignons Farcis Braises

Preparation info
  • Servings:

    4

    • Difficulty

      Easy

Appears in

By Richard Olney

Published 1974

  • About

Ingredients

  • 4 large (5 to 6 ounces) sweet onions, peeled
  • 3 tablespoons butter (in al

Method

Cut off about a quarter from the top of each onion and carefully empty it out, using a vegetable cutting spoon (melon-ball cutter) and leaving a double-walled thickness at the sides and an equivalent thickness at the bottom. Chop the tops and inside finely and stew them gently along with the slivered bacon in 1 tabl