Stuffed Onions

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Preparation info

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Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

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  • 1 qt. medium onions
  • 2 boiled carrots
  • 1 bunch parsley
  • 1 egg, hard cooked
  • 1 cup soft bread crumbs


Parboil onions and remove part of center leaving the root end intact. Fill cavity with equal parts of onion, just removed, soft bread crumbs and bits of cooked meat, all chopped and seasoned with salt and pepper and moistened with cream or melted butter. Place the stuffed onions close together in a buttered baking dish and cover with White Sauce, sprinkle with layer of the crumbs, carrot, egg and parsley all chopped fine. Dust a little flour over the top and bake in a moderate oven until top is browned.