Stuffed Onions
Hospitality, published in 1922, offers a simple preparation of this frugal side dish. This retro comfort food features large, flavorful white onions filled with a savory mixture of ham, herbs, and breadcrumbs. Like many vintage recipes, this one is very vague on quantities and temperatures; use your best judgement, depending on how many onions you think you'll need. It's a hearty and satisfying side dish that would complement a wide range of proteins. Onions are somewhat underappreciated, and may seem like a humble vegetable, but they have a rich history dating back to the Bronze Age. The oldest known onion harvest can be traced back over 7,000 years, to around 5,000 BC.
- Large white onions
- Grated ham
- A little chopped parsley or celery
- Butter
- Breadcrumbs
- Salt and pepper
Remove the skins from the onions and parboil in slightly salted water for ten minutes. Drain and set aside to cool. Mix together some bread-crumbs, a little grated or finely chopped ham, a little of the onion removed from the center of the onions. Season and moisten with a little melted butter or cream. Fill this mixture into the cavities of the onions, after the centers of the onions have been removed. Sprinkle the top with buttered bread-crumbs, and bake in the oven until tender. Use about one-half cupful of ham to a cupful and a half of bread-crumbs.