Ingredients
- 4 good-sized Spanish onions
- 1 breakfast cupful of Allinson breadcrumbs
- An egg
- 1 teaspoonful of powdered dry sage, or a dessert spoonful of minced fresh sage
- Pepper and salt to taste
- 2 oz. of butter
Directions
Boil the onions for 20 minutes and drain them.
Cut a piece off the top of each onion and scoop out enough inside to leave at least 1 inch thick of the outer part.
Chop up finely the part removed, mix it with the breadcrumbs, the sage, pepper, and salt.
Beat up the egg, melt 1 oz. of the butter, and mix with the breadcrumbs, and stuff the onions with the mixture.
Replace the slices cut off the tops of the onions, and tie them on with white cotton.
Place the onions in a pie-dish or deep tin, put the rest of the butter on the top of the onions, cover them up, and bake them until quite tender.
Have ready the brown sauce, remove the threads of cotton, and pour the sauce over the cooked onions.
Photo by Lars Blankers on Unsplash
