Stuffed Onions Recipe
These stuffed onions are made with mushrooms, tomatoes and cheese.
6 onions, cases
1 1/2 cups chopped mushrooms
6 baby tomatoes cut into halves
4 Tablespoons butter, divided
3 Tablespoons all purpose flour, divided
1 1/3 cups milk or 1 1/3 cups light cream, divided
Worcestershire sauce or dry sherry
1/2 cup grated cheese
To make the onion cases, peel 6 medium or 3 large onions. Boil/simmer until tender.
Remove from water and cool.
If using medium onions, cut a slice from the top and hollow out, leaving a 3/4-inch shell.
If using large onions, cut in half. Remove the centers, leaving a 3/4-inch shell.
Chop the centers into small pieces.
Preheat oven to 400°F.
Sauté the chopped mushrooms in a skillet in 2 tablespoons of the butter until tender; sprinkle with 1 tablespoon of the flour and mix.
Stir in 1/3 cup of milk or cream and stir until thickened.
Season with salt and paprika.
Fill the onion cases with mushroom mixture.
Make the white sauce by melting 2 tablespoons of butter in a saucepan. Stir in 2 tablespoons flour until blended.
Slowly stir in 1 cup milk or cream; stir until thickened.
Add the chopped onion centers and any of the mushroom mixture that didn't fit in the onion cases. Season the sauce well with salt, paprika, and Worcestershire sauce or sherry.
Pour the seasoned white sauce into a buttered shallow baking dish.
Add the stuffed onion cases, stuffing side up.
Place the a small tomato that is cut in half on the top of each onion. Sprinkle one with grated cheese cheese.
Bake the onions until they are well-heated.
Nice served with a juicy steak.