Boil onions as directed. Let cool and take apart carefully. Put a spoon full of filling in onion sections and close loosely to leave room for swelling. Place in oiled pan.
I like to use a low wide pan with lid.
May also use Swiss chard-pour boiling water over leaves, then drain and lay out put a scoop of filling fold sides toward middle then roll up.
May also use zucchini, tomatoes, potatoes, grape leaves or anything else you would like to scoop out center of and fill.
Lay on their sides so openings tough bottom or sides of other ones. Helps keep filling in. Do not over fill.
Mix sauce together and gently pour into pan. Cover and bring to boil. Lower heat and cook on low heat for about an hour. You can cook slower and longer to get a golden color.
Originally Submitted
11/20/2011
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