| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
|
4 |
Servings |
INGREDIENTS
| 1 |
|
6 Ounces Bacon; (Slab) |
| 8 |
md |
Red onions peeled; left whole |
| 1/2 |
c |
Bread crumbs |
| 1 |
tb |
Lavender |
| 1/2 |
c |
Parmesan cheese; grated |
| 2 |
tb |
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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