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CATEGORY CUISINE TAG YIELD
Dairy, Eggs 4 Servings

INGREDIENTS

1 6 Ounces Bacon, Slab
8 Red onions peeled, left
whole
1/2 c Bread crumbs
1 T Lavender
1/2 c Parmesan cheese, grated
2 T Fresh thyme, chopped
1 Egg, jumbo

INSTRUCTIONS

Preheat oven to 375 degrees F.  Cut bacon in 1/2inch cubes, place in
pan with 2 cups water and boil 5  minutes. Drain and cool. Place onions
in a large saucepan covered with  water and bring to a boil. Cook 4
minutes and remove. Slice off top  1/2inch of onion and scoop out all
layers but outer 3. Chop removed  onion flesh and place in mixing bowl
with bread crumbs, lavender,  grated cheese, thyme leaves and egg and
stir to mix well. Season with  salt and pepper and stuff back into
onions. Place stuffed onions into  grated gratin dish and bake for 30
minutes. Remove and allow to cool  5 minutes. Serve warm with navarin
d'agneau.  Yield: 4 servings  NOTES : Recipes for #ME1A14 Copyright
Mario Batali 1997. All rights  reserved.  Recipe by: MEDITERRANEAN
MARIO #ME1A14  Posted to MC-Recipe Digest V1 #1023 by Sue
<suechef@sover.net> on Jan  19, 1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 131
Calories From Fat: 50
Total Fat: 5.6g
Cholesterol: 57.5mg
Sodium: 308.9mg
Potassium: 76.8mg
Carbohydrates: 11.7g
Fiber: 1.4g
Sugar: 1g
Protein: 8.4g


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