Ingredients
4 -6 vidalia onions
4 tablespoons butter, divided
1 tablespoon oil
13 cup vidalia onion, minced
1 lb ground chuck
12 cup breadcrumbs
3 tablespoons breadcrumbs
14 cup milk
1 egg
salt and pepper
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Peel onions and place in a large pot; cover with water and bring to a boil. Lower heat and simmer until tender, about 40 minutes. While the onions are cooking, prepare stuffing. Heat 1 tablespoon of the butter and the oil in a skillet. Saute the minced onion until limp and clear; do not brown. In a large bowl, combine the meat, minced onion, 1/2 cup bread crumbs, milk, egg, salt and pepper to taste, and parsley . Mix until well blended; set aside. When whole onions are cooked, removed from the water with a slotted spoon and drain on paper towels. When cool, strip off the large outer layers. Place 2 teaspoons meat mixture on the end of each onion strip and roll up. Continue making rolls until all meat mixture is gone. Preheat oven to 400 degrees. Melt the remaining 3 tablespoons butter in a baking dish to coat the bottom and sides. Turn each onion roll in the butter, coating all sides. and bake for 15 minutes. Sprinkle with the remaining 3 tablespoons bread crumbs. Bake for 15 minutes more.
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Seal out syn-propanethial-S-oxide — tear-free onion prep
Adjustable stand — hold cookbook or tablet at eye level while cooking
Ventilated onion container — keeps cut onion fresh, contains smell
Ground onion — rubs, dressings, soups, universal seasoning
Pasta roller and cutter for fresh pasta, laminated doughs