Busters Recipes

French Stuffed Onions

6 Bermuda onions; peel
1/2 lb Raw veal
2 sl Bacon; dice
Salt and pepper
Cayenne
1/2 c Dairy sour cream
1 tb Celery; chop fine
2 tb Chives; chop
2 tb Parsley; chop
1 c Soft bread crumbs
Butter or margarine
1 c Meat bouillon or consomme

Parboil onions for 10 minutes. Scoop out centers.
Saute chopped centers, veal and bacon. Add remaining
ingredients except butter and bouillon. Stuff onions;
dot with butter. Bake with bouillon in a shallow
baking dish in a preheated 400` oven for 45 minutes.

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