Stuffed Onions a La Basque

A savory, succulent taste sensation. From the Southwest chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947

• Ready In: 25 mins
• Serves: 6-8

Ingredients

• 10  medium onions
• 1  lb canned salmon, drained
• 2  tablespoons green bell peppers, minced
• 2  tablespoons olive oil
•  salt and pepper, to taste
•  flour
• 2  eggs, beaten
•  oil, for frying

Directions

1. Cook onions in boiling water until tender.
2. Mix salmon, green pepper, olive oil, and seasonings.
3. Remove onions centers and fill with salmon mixture.
4. Dredge each stuffed onion slightly with flour and dip into well-beaten eggs.
5. Fry in hot deep fat (380F) until golden brown.
6. Serve with sauce of your choice.