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Ingredients
1 large Spanish onion (about 3/4 pound)
1/4 cup water
1 1/2 ounces cooked veal sausage,
crumbled
3 tbsp seasoned dried bread crumbs
1/4 ounce pignolias (pine nuts), toasted
1 tbsp dried currants or dark raisins
1 egg white
2 tsp grated Parmesan cheese, divided
1 tsp chopped fresh parsley
1/4 tsp salt
Method
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Cut onion in half from top to root end.
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In 1-quart microwave casserole set each
half, cut-side down; add water.
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Cover with vented plastic wrap and
microwave on High (100%) for 4 minutes, until onion is tender-crisp,
rotating casserole halfway through cooking.
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Set aside and let cool.
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In medium mixing bowl combine sausage,
bread crumbs, pignolias, currants (or raisins), egg white, 1 teaspoon
cheese, the parsley, and salt; mix well and set aside.
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Drain onion halves, discarding cooking
liquid.
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Using a spoon, scoop out center of each
onion half, reserving centers and leaving 3/4-inch-thick shells.
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Finely dice onion center; add to
sausage mixture and stir to combine.
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Spoon half of the onion-sausage mixture
into each reserved shell; sprinkle half of the remaining cheese
evenly over stuffing portion of each onion.
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Set stuffed onions in same casserole
and microwave on Medium-High(70%), uncovered, for 5 minutes, until
stuffing mixture heated through, rotating casserole halfway through
cooking.
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Let stand for 2 minutes.
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