Mushroom Stuffed Onions--Midwest

From the 1946 edition of Joy of Cooking, and not to be found in subsequent editions (at least not the newer ones--I have three different editions now and am passing on the newest one). These are delicious and an unusual side dish (1-2 each) or vegetarian main dish (serving 2-4 per person). Since this is from a fairly old cookbook, actual measurements are nonexistent for many of the ingredients. I HAVE made these and remember loving them, but that was 30 or so years ago. I shall make them again soon and edit the recipe to add suggested amounts and estimated times. The onion cases may be made ahead; the active prep time of 30 minutes assumes they are premade. The time of 90 minutes includes making the onion cases.

• Ready In: 50 mins
• Serves: 3-6

Ingredients

• 6  onions, cases
• 1 1⁄2 cups  chopped mushrooms
• 4  tablespoons butter, divided
• 3  tablespoons flour, divided
• 1 1⁄3 cups milk or 1 1⁄3 cups  light cream, divided
•  salt
•  paprika
•  Worcestershire sauce or  dry sherry
•  breadcrumbs, if desired
•  grated cheese, if desired
•  parsley, if desired
•  toast, if desired

Directions

1. To make onion cases: peel 6 medium or 3 large onions. Boil/simmer until tender.
2. Remove from water and cool. If using medium onions, cut a slice from the top and hollow out, leaving a 3/4-inch shell. (Hint: use kitchen scissors). If using large onions, cut in half (doesn't matter whether horizontally or vertically). Remove the centers, leaving a 3/4-inch shell. Chop the centers.
3. Preheat oven to 400°F.
4. Sauté the chopped mushrooms in 2 T of the butter until tender; sprinkle with 1 T of the flour and mix. Stir in 1/3 C milk or cream and stir until thickened. Season with salt and lots of paprika. Fill the onion cases with mushroom mixture.
5. Make white sauce by melting 2 T butter; stir in 2 T flour until blended. Slowly stir in 1 C milk or cream; stir until thickened. Add the chopped onion centers and any of the mushroom mixture that didn't fit in the onion cases. Season the sauce well with salt, paprika, and Worcestershire sauce or sherry.
6. Pour the seasoned white sauce into a shallow baking dish. Add the stuffed onion cases, stuffing side up. The tops may be sprinkled with bread crumbs dotted with butter or sprinkled with cheese -- or not.
7. Bake the onions until they are well-heated. Garnish with parsley. They may be served on toast.
8. For vegetarian do not use Worcestershire sauce option use the sherry or use a vegetarian Worcestershire sauce.