Baked Onions with Pork and Scallions from New York Times Menu Cookbook by Craig Claiborne
Preheat oven to moderate (350°F.). Peel the onions and cut them into halves crosswise. Scoop out part of the inside but leave a thick shell and cavity for stuff
Ingredients
- 1 tablespoon chopped parsley
- Salt and freshly ground black pepper
- Tomato sauce (optional)
- ¼ pound lean pork, ground
- 1 garlic clove, finely minced
- ¼ cup chopped scallions, including green parts
- ½ cup soft fresh bread crumbs
- 3 tablespoons butter
- 4 large onions
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