Stuffed Onions

Oignons Farcis

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Preparation info

    • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • ½ Dozen Large Spanish Onions
  • Bread Crumbs
  • A Tablespoonful of Butter
  • ½ Pound of Chaurice
  • A Cupful of Bread, Wet and Squeezed
  • An Inch of Ham
  • A Sprig Each of Thyme, Parsley and Sweet Marjoram
  • A Bay Leaf
  • Salt and Pepper to Taste


Take a half dozen fine, large Spanish Onions, and put them in hot ashes to roast. When they are sufficiently cooked, which will be in about half an hour, take them out of the ashes, dust off, and peel well. Then open the interiors and fill with a stuffing made as follows:

Take a tablespoonful of butter and put in a frying pan, and add one-half pound of Chaurice, which you will have taken out of the casings and chopped finely again. Add a cup of bread, which has been wet and squeezed, and mix well. Then add an inch of ham, finely chopped, and a sprig each of thyme and parsley and sweet marjoram, and one bay leaf, all finely minced. Season with salt and pepper to taste. Fry about fifteen minutes, then stuff the Onions as far down in the center as possible, and between the folds. Sprinkle the top with powdered bread crumbs and put a little dot of butter on top of each. Set in the oven and let them bake thirty or forty minutes. Serve with Roast Beef.

Another nice way of stuffing Onions is to peel the Onion, scoop out the centers with a vegetable scoop, parboil them for about ten minutes, and then fill the insides with the sausage forcemeat, as directed above. Line the bottom of a stew pan with fine strips of bacon. Lay over these an Onion and a carrot both minced very fine. Place the Onions on top of this and moisten with a pint of Chicken or Veal Consomme. Set in the oven to bake for about three-quarters of an hour and baste frequently. Serve in a hot dish with the sauce poured over.