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INGREDIENTS

• 8 red or yellow onions
• ½ cup oil or butter
• 1 garlic clove, sliced
• 7 ounces ground beef
• ½ cup gruyere, grated
• 1 egg, beaten
• 2 tablespoons plain breadcrumbs
• Salt and pepper
• 1 cup meat broth

DIRECTIONS

1. Preheat the oven to 350 degrees F.
2. Cut a ½ inch thick slice from tops of onions and trim just enough from onion bottoms to stand upright. Add the onions in a casserole with boiling water and let boil for 10 minutes. Remove onions with a slotted spoon and let drain and cool. Scoop out all but 3 outer layers from each onion (use a small spoon or a small ice cream scooper). Reserve the scooped-out onion and arrange the onion shells in an oiled baking dish.
3. Chop scooped out onion and sauté in a skillet with 2 tablespoons oil. Add garlic and ground beef – cook for 5 minutes. Stir in half the cheese, salt, pepper and the egg. Remove from heat.
4. Stuff the onion shells with the meat mixture. Sprinkle with the rest of the cheese and breadcrumbs. Drizzle with olive oil.
5. Pour the meat broth in the baking dish and bake for 1 hour drizzling once or twice with the meat broth.

Romama’s Note: You can use ground chicken instead of ground beef for the Stuffed Onions. In that case, increase the cheese to ¾ or 1 cup.

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2. Meat and Egg Stuffed Picnic Bread
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