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
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at app.ckbk.com.
Ingredients
- 1 tablespoon chopped parsley
- Salt
- 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
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
More Like This
Baked onions from Winter Food by Jill Norman
app.ckbk.com
Baked Zucchini And Tomatoes from New York Times Menu Cookbook by Craig Claiborne
app.ckbk.com
Baked Onions from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
app.ckbk.com
Pork Tenderloin with Caramelized Onions Recipe
pillsbury.com
Stuffed Onions from Tony Bilson's Recipe Book by Tony Bilson
app.ckbk.com
Onions with Sage from Tony Bilson's Recipe Book by Tony Bilson
app.ckbk.com
Baked Onions With Bacon And Dill Recipe
recipezazz.com
Roasted Onions with Parmesan Breadcrumbs
australianonions.com.au