| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
English |
Appetizers, Cheese, Spreads, Onions, .cl |
1 |
1/2 cups |
INGREDIENTS
| 1 |
|
Jumbo or extra-large; (about 1 lb) sweet-variety onion |
| 1/2 |
lb |
Jarlsberg cheese; finely shredded |
| 3 |
tb |
Butter or margarine; softened |
| 4 |
tb |
Milk; (up to 5) |
| 2 |
dr |
Hot red-pepper sauce; (up to 3) |
| 1 |
tb |
Chopped fresh parsley |
|
|
Low-fat English-style water crackers or Norwegian crispbreads; (opt) |
INSTRUCTIONS
With sharp knife, cut a 1/2 inch thick slice from top of onion. With
melon-ball cutter or tip of a paring knife, scoop out onion, leaving a 1/2
inch thick shell. Reserve 1/4 cup scooped-out onion. Wrap and freeze
leftover scooped onion and onion slice for other recipes.
If desired, cut a scallop design around the top edge of onion shell. Wrap
shell with plastic wrap; refrigerate.
In food processor with chopping blade, process reserved onion until finely
chopped. Add cheese, butter, 4 tablespoons milk, and pepper saauce; process
until smooth, stopping frequently to scrape the side of the container. If
mixture is very stiff, add remaining milk and process cheese mixture until
soft and spreadable. Stir in parsley until well mixed.
Cover and refrigerate cheese spread at least 1 hour to blend flavors. Just
before serving, let cheese spread stand at room temperature until soft
enough to spoon. Fill onion shell with as much cheese spread as possible,
replenishing when necessary. Place filled onion shell on serving plate and
surround with crackers or crispbreads, if desired.
Country Living/Jan/93
Posted to recipelu-digest Volume 01 Number 662 by GramWag@aol.com on Jan
31, 1998
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