| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Swedish |
Swedish, Meats, Appetizers, Main dish |
6 |
Servings |
INGREDIENTS
| 1/2 |
|
Swedish meatball recipe |
| 3 |
lg |
Onions; yellow (1/2 lb ea); peeled |
| 3 |
tb |
Butter |
| 2 |
tb |
Fresh bread crumbs |
INSTRUCTIONS
Place the peeled onions in a 2 or 3 quart pot, add enough cold water to
cover and bring to a boil over moderate heat. Lower the heat and simmer the
onions, uncovered, for 40 minutes. Remove them from the pot, drain and let
cool on a platter while you make the meat stuffing (see recipe). Pull off
each onion layer separately. They should slide off quite easily. Cut the
largest outer layers of the onions in half, but remember to leave them
large enough to enclose the stuffing. Discard the inner part of the onions
(or use them for some other purpose) if the leaves are too small to stuff.
Put a heaping teaspoon of the meat stuffing in the middle of each onion
leaf and enclose it by folding over the edges of the leaf. At this poinnt
they may be covered with plastic and refrigerated for up to 2 days before
cooking. Preheat oven to 400°F. In a shallow flameproof baking dish, melt 3
tablespoons of butter over low heat. Remove the dish from the heat and
place the onion rolls, sealed side down, side by side in the butter, first
rolling each in the butter to coat it. Bake 15 minutes, then baste with
butter in the dish, sprinkle with bread crumbs and bake another 15 minutes
until the onions are lightly browned and the crumbs crisp. L.kdolmar may be
served as part of a sm.rg.sbord or as a main dish.
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