Name: Stuffed Braised Onions (Oignons Farcis Braises)
Yield: Servings: 4
Cuisine: French
Ingredients: 4 large (5 to 6 ounces) sweet onions, peeled; 3 tablespoons butter (in all); 4 ounces lean bacon slices, rind removed, slivered crosswise; 1 cup stock or bouillon; ½ pound mushrooms chopped or passed through medium blade of Mouli-juliènne; Handful finely chopped parsley; Salt, pepper, nutmeg; Handful finely crumbled stale bread, crusts removed

Preparation info

Servings:
4

Difficulty
Easy

Appears in

Simple French Food

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