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.
- 6 large mild onions (Vidalia or 1015)
- 3⁄4 cup soft breadcrumbs
- 3⁄4 cup cooked chicken or 3⁄4 cup mushroom, finely chopped
- 1 egg yolk
- salt and pepper
- 1⁄2 cup cracker crumb, finely crushed (Ritz recommended)
- 1 tablespoon butter
- 1 tablespoon plain flour
- 1⁄2 cup milk
- 1⁄2 teaspoon paprika (optional)
- Place the butter in a preheated saucepan and melt the butter down (on low heat).
- Once the butter is melted down, add the plain flour.
- Stir well and cook the mixture of butter and plain flour which should go a bit lumpy and dry at this stage.
- Very important that you cook this well (2-4 minutes).
- Remove from heat and slowly, very slowly add the milk and stir constantly.
- Add paprika for a bit of extra kick.
- For the onions: remove skins from onions and boil in a large quantity of salted water, uncovered, for ten minutes.
- Drain and turn upside down to cool.
- Remove centers of onions, leaving a shell sufficiently thick to retain its shape.
- Chop the removed onion and combine with remaining ingredients except cracker crumbs.
- 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.