A recipe from France: The Cookbook
Preparation: 45 minutes
Cooking: 45 minutes
Serves: 4 people
40g (1½oz) (3 tablespoons) butter, plus extra for greasing
6 large Spanish onions
200g (7oz) stuffing for red meats or duxelles
½ quantity white sauce
3 tablespoons dried breadcrumbs
Bring a large pan of water to the boil and add the onions, then reduce the heat and simmer for 15 minutes.
Preheat the oven to 200°C/400°F/Gas Mark 6 and grease an ovenproof dish with butter.
Prepare the stuffing.
Drain the cooked onions and hollow each one out with a spoon, without cutting through the base.
Mix the stuffing and white sauce together and fill the hollowed-out onions with this mixture. Place in the prepared dish.
Sprinkle with the breadcrumbs, dot with the butter and bake for 25 minutes.