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| | Baked Stuffed Onions
6 large onions, unpeeled
1 cup of Ricotta cheese
1 egg, slightly beaten
1 tablespoon of parsley flakes
1 teaspoon of salt
a dash of black pepper
1 tablespoon of melted margarine or butter
Slice off tops and bottoms of onions, do not peel. Cook in boiling water, 10 minutes. Remove onions; cool; peel. Combine cheese, egg, parsley, salt and pepper. Carefully remove centers from onions. Place a small part of center over hole in bottom of onions. Chop remaining centers; add 1/2 cup of chopped onion to Ricotta mixture. Fill onions with Ricotta mixture. Place onions in an 8" square baking dish. Brush with melted margarine. Bake in a preheated 350ºF. oven for 15 to 20 minutes. 6 servings |
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