Stuffed Onions
Ingredients
Directions
Peel the onions, avoiding trimming the root end.
Boil the onions in salted water for 20 minutes.
Drain the onions and let them cool.
Recipe from a historical cookbook (Internet Archive).
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
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