CORNBREAD AND APPLE-STUFFED ONIONS
Source of Recipe
8 medium-large onions
1 tbsp butter
2 large apples, peeled, cored, grated
3/4 lb ground pork
3 cups day-old cornbread, crumbled
1/2 tsp salt
11/2 tsp pepper
2 tbsp minced fresh sage
11/2 tbsp minced fresh thyme
2-3 cups beef broth or water
Peel the onions and cut a 1 inch slice off the stem end of each.
Leave the root ends intact (this helps the onions to hold their
shape while cooking). Place the onions in a saucepan just large
enough to hold them in a single layer; add water to cover. Bring
to a boil over medium-high heat, then reduce heat to medium. Cover
and cook until the onions have begun to soften slightly and the
outer layer of skin has become translucent, about 10 minutes. Using
a slotted spoon, transfer the onions to a plate to drain and cool.
Reserve 1 cup of the cooking water; add the butter and keep warm
over low heat.
Preheat oven to 350F. When the onions are cool enough to handle,
scoop out the centers with a sharp edge of a metal spoon, leaving
a 1/2 inch thick shell. Reserve the centers.
Place the apple, pork, cornbread, salt, pepper, sage and thyme in
a bowl. Mince half of the onion centers and add to the bowl (discard
the remaining centers). Pour the reserved onion-cooking water over
the mixture and mix well. The stuffing should be moist and pasty;
if it is a bit dry, add a little of the beef broth or water. Place
the filling into each onion, mounding it as high as you dare.
Place the filled onions upright in a baking dish just large enough
to hold them in a single layer. Pour in enough beef broth or water
to reach halfway up the onions.
Bake 45 minutes until the stuffing is well browned and has begun
to pull away from the onions, and the skins are tender when pierced
with a fork. Carefully remove the onions from the broth with a
slotted spoon. Serves 8.