Onions "alla Parmegiana" Recipe

Ingredients for Onions "alla Parmegiana"

• Take six onions. Take out the centers with an applecorer and fill them up with the following stuffing: One tablespoon of grated Parmesan cheese mixed with two hard-boiled eggs and chopped parsley. Boil them first, then roll them in flour and fry them in olive-oil or butter. Then put them in a baking-dish with one-half tablespoon of grated Parmesan cheese and one tablespoon of melted butter. Put them in the oven and bake until golden. ]]]]]

Ingredients for Onions "alla Parmegiana"

• Take six onions. Take out the centers with an applecorer and fill them up with the following stuffing: One tablespoon of grated Parmesan cheese mixed with two hard-boiled eggs and chopped parsley. Boil them first, then roll them in flour and fry them in olive-oil or butter. Then put them in a baking-dish with one-half tablespoon of grated Parmesan cheese and one tablespoon of melted butter. Put them in the oven and bake until golden. ]]]]]
• Onions "alla Veneziana"

Instructions

1. Take six small onions, remove the centers with an apple-corer.
2. Boil them for a few moments, drain them, and stuff them with the following: Take a piece of bread, dip it in milk, squeeze out the milk, and mix the bread with one tablespoon of grated Parmesan cheese, the yolks of two hard-boiled eggs.
3. Mix well together, then add some fine-chopped parsley, a pinch of sugar, salt and pepper, and the yolk of one raw egg; mix again well, and then stuff the onions with the mixture.
4. Then dip them in flour and in egg, and fry them in shortening.
5. Put them on a platter and serve with a piquante sauce, made as follows: Chop up fine some pickles, capers, and pickled pepper, and add one-half cup of water.
6. When these are cooked, add one tablespoon of butter and cook a little while longer, then pour over the onions and serve.