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Savory Stuffed Onions
 
 

6 medium to large onions  ½ cup chopped ham  ½ cup soft bread crumbs  ½ teaspoon salt Pepper to taste  1 tablespoon butter, melted ½ cup milk Fine dry bread crumbs Remove a slice from top of each onion and then parboil the onions until almost, but not quite, tender. Drain and remove the centers so that the onions are in form of little cups. Chop the onion that was scooped out and combine it with ham and soft crumbs. Add seasoning and fat. Refill onion cups with this mixture. Place them in a baking dish, add milk and bake until tender in a hot oven (400° F.)

 
 
 

©1999 Leigh Ann Smyth. Duplication is prohibited.