Prep 30 mins
Cook 1 hr 10 mins
We adore sweet onions like Vidalias and I was searching for a new way to have them before the season ends. Found this in "Blue Ribbon Recipes" part of the Old Farmer's Almanac. I plan on making this up on the weekend as far as making the rolls. Then on a weeknight it will be easy to pop it in the oven.
- 4 -6 vidalia onions
- 4 tablespoons butter, divided
- 1 tablespoon oil
- 1⁄3 cup vidalia onion, minced
- 1 lb ground chuck
- 1⁄2 cup breadcrumbs
- 3 tablespoons breadcrumbs
- 1⁄4 cup milk
- 1 egg
- salt and pepper
- 1 tablespoon dried parsley
- Peel onions and place in a large pot; cover with water and bring to a boil.
- Lower heat and simmer until tender, about 40 minutes.
- While the onions are cooking, prepare stuffing.
- Heat 1 tablespoon of the butter and the oil in a skillet.
- Saute the minced onion until limp and clear; do not brown.
- In a large bowl, combine the meat, minced onion, 1/2 cup bread crumbs, milk, egg, salt and pepper to taste, and parsley .
- Mix until well blended; set aside.
- When whole onions are cooked, removed from the water with a slotted spoon and drain on paper towels.
- When cool, strip off the large outer layers.
- Place 2 teaspoons meat mixture on the end of each onion strip and roll up.
- Continue making rolls until all meat mixture is gone.
- Preheat oven to 400 degrees.
- Melt the remaining 3 tablespoons butter in a baking dish to coat the bottom and sides.
- Turn each onion roll in the butter, coating all sides. and bake for 15 minutes.
- Sprinkle with the remaining 3 tablespoons bread crumbs.
- Bake for 15 minutes more.