Stuffed Onions

Oignons Farcis

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


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