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Onions Stuffed with Ham
"I am not a vegetarian because I
I am a vegetarian because I hate plants."
A. Whitney Brown
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Onions Stuffed with Ham
The Best of Craig Claiborne:
More than 1,000 Recipes from His
Cooking Columns in the New York Times
The Best of Craig Claiborne
by Craig Claiborne with Pierre Franey, 1999, Times Books/Random House
about 1/2 pound each
Salt and freshly ground pepper to taste
8 slices bacon, cut into 1/2-inch cubes
1/4 cup finely chopped onion
2 teaspoons finely chopped garlic
1/4 pound finely chopped ham
6 tablespoons fine fresh bread crumbs
1 tablespoon heavy cream
1 egg, lightly beaten
1/4 teaspoon grated nutmeg
1/4 cup finely chopped parsley
2 tablespoons grated Parmesan cheese
2 tablespoons peanut, vegetable, or corn oil
1/4 cup fresh or canned chicken broth
the oven to 400 degrees F.
the onions. Cut off a thin slice from the bottom and top of each
Using a melon ball cutter, hollow out the center of each onion,
shell about 1/2 inch thick all around and on the bottom. Drop
into boiling water and simmer for about 10 minutes. Drain. Sprinkle the
inside of each onion with salt and pepper to taste.
Meanwhile, cook the bacon in a skillet until rendered of fat. Add the
chopped onion and garlic and cook until wilted. Remove from the heat
the ham, 4 tablespoons of the crumbs, cream, egg, nutmeg,
parsley, salt and
pepper. Return to the heat, stirring, for about 1 minute,
or until heated
through. Do not cook. Let the filling cool slightly.
the cavities of the onions with the filling, piling it up over the top.
Sprinkle with a blend of the remaining bread crumbs and cheese and
with the oil. Arrange the onions on a buttered baking dish and
broth around them. Place in the oven and bake for 45 minutes, basting
occasionally. If necessary, cover loosely with foil to prevent overbrowning.
Yield: 4 servings.
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