Post by chief_cook2 on Mar 8, 2003 20:01:55 GMT -6
Serve this side dish with your favorite grilled steak or chicken entree.
Serves 4
4 medium Red onions
1 Tablespoon Olive oil
1 cup Breadcrumbs, fresh
1/2 cup Swiss cheese, grated
2 Tablespoons Milk
2 Tablespoons Parsley, chopped
1 cup Cooked rice
Pre-heat the oven to 350. Peel the onions. Cut the tops off and hollow out
the inside (leaving 1/4 inch all around). Blanch the onions in boiling
water. Drain and cool. Dice 1/2 of the onion you removed from the "shells."
Heat the oil in a skillet and cook the diced onion until soft. Toss in the
breadcrumbs, milk, parsley, rice and 1/2 of the cheese. Stuff the blanched
onion shells. Place in a casserole dish, top with the rest of the cheese and
bake for 15-20 minutes (or until the cheese has lightly browned).
Serves 4
4 medium Red onions
1 Tablespoon Olive oil
1 cup Breadcrumbs, fresh
1/2 cup Swiss cheese, grated
2 Tablespoons Milk
2 Tablespoons Parsley, chopped
1 cup Cooked rice
Pre-heat the oven to 350. Peel the onions. Cut the tops off and hollow out
the inside (leaving 1/4 inch all around). Blanch the onions in boiling
water. Drain and cool. Dice 1/2 of the onion you removed from the "shells."
Heat the oil in a skillet and cook the diced onion until soft. Toss in the
breadcrumbs, milk, parsley, rice and 1/2 of the cheese. Stuff the blanched
onion shells. Place in a casserole dish, top with the rest of the cheese and
bake for 15-20 minutes (or until the cheese has lightly browned).