| 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)
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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