Total Time
55mins
Prep 15 mins
Cook 40 mins

A tempting side for any roast meat. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Ingredients Nutrition

  • 6 large mild onions (Vidalia or 1015)
  • 34 cup soft breadcrumbs
  • 34 cup cooked chicken or 34 cup mushroom, finely chopped
  • 1 egg yolk
  • salt and pepper
  • 12 cup cracker crumb, finely crushed (Ritz recommended)
  • White sauce

  • 1 tablespoon butter
  • 1 tablespoon plain flour
  • 12 cup milk
  • 12 teaspoon paprika (optional)

Directions

  1. Place the butter in a preheated saucepan and melt the butter down (on low heat).
  2. Once the butter is melted down, add the plain flour.
  3. Stir well and cook the mixture of butter and plain flour which should go a bit lumpy and dry at this stage.
  4. Very important that you cook this well (2-4 minutes).
  5. Remove from heat and slowly, very slowly add the milk and stir constantly.
  6. Add paprika for a bit of extra kick.
  7. For the onions: remove skins from onions and boil in a large quantity of salted water, uncovered, for ten minutes.
  8. Drain and turn upside down to cool.
  9. Remove centers of onions, leaving a shell sufficiently thick to retain its shape.
  10. Chop the removed onion and combine with remaining ingredients except cracker crumbs.
  11. Stuff onion shells with this mixture, sprinkle with cracker crumbs and bake in a 350F oven for about 40 minutes or until onions are tender.

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