Mushroom-Stuffed Onions

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            FOOD FUNNY
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Thanks to Stacie Wheeler for sending us this rather odd food funny:

Sallie walked into the library, right up to the front desk, and said, "I'LL
HAVE A CHEESEBURGER, FRIES, AND A LARGE COKE!"

The librarian stared back for a second and says, "Ma'am, this is a
library!"

"Oh, I'm sorry," Sallie whispered, "I'll have a cheeseburger, fries, and
a large coke."

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            TODAY'S RECIPE
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These stuffed onions make an unusual side dish for the holiday table,
and you can even use smaller onions for the youngsters in the family.

Mushroom-Stuffed Onions

6 large white or yellow onions, unpeeled
1/2 cup (125 ml) heavy cream or half-and-half
1 lb (500 g) mushrooms, finely chopped
2 cloves garlic, finely chopped
2 eggs
3 Tbs (45 ml) melted butter
1/4 cup (60 ml) bread crumbs
A grating of fresh nutmeg
Salt and freshly ground pepper to taste
6 strips bacon
2 cups canned beef consomme or water

Parboil the onions in enough boiling salted water to cover for 5
minutes. Drain and cool. Peel the onions and, using a small spoon,
scoop out the insides, leaving a shell about 1/2 inch (1 cm) thick.
Finely chop the pieces of onion scooped out of the shells. Combine
the chopped onion with the cream or half-and-half and bring to a boil
over moderate heat. Reduce the heat and simmer covered for 15
minutes. Remove from the heat and add the mushrooms, garlic, eggs,
melted butter, bread crumbs, and seasonings, stirring to combine well.
Stuff the onion shells with the mushroom mixture and place them in a
greased baking dish. Cut the strips of bacon in half and lay them
over the tops of the onions, forming a cross with the bacon. Add the
beef bouillon or water to the bottom of the baking dish and bake in a
preheated 350F (180C) for 30 to 40 minutes, until the bacon is crisp
and the onions are tender. Serves 6.
Received on Wed Dec 14 09:01:20 2005