Stuffed Onions

Back, well I could pinpoint the date within a few weeks, since I was due with my now 15 year old son, the retro recipes belonging to my great-grandmother came into my possession.

We were also broke. I had lost my job while pregnant. Finding a new job 8 months pregnant is not easy. My mother had come to help out with the birth of my first born.

We were stretching pennies and got a 50 lb bag of potatoes and a 25 lb bag of onions at a produce stand. This led to many creative uses of these staples.

One of which has apparently gotten me a reputation with my younger children’s father…the stuffed onions. In all fairness, I enjoyed them, as did my mother and I did NOT make them. My mom did. I imagine you would like them too. But apparently, he did not. They are as big of a legend as the asparagus jell-o (though the stuffed onions are admittedly better than asparagus aspic-at least to a larger segment of the dining public)

Why am I rambling about this? Because the new 500 Delicious Dishes from Leftovers cookbook I got over the weekend (ok as new as one can get when something was printed in 1949) has a stuffed onions recipe! Yay! Not only that it has a picture (I will try to coax the scanner into life at some point soon) and a caption: Glistening stuffed onions on a favorite chop plate will intrigue your family and guests.

Yes, they will intrigue. But, warning, they may intrigue people so far into the future that they become a cooking: FAIL legend. Or a delight. Give them a try. I like them. They are frugal in any case.

Baked Stuffed Onions

6 Large onions
3/4 cup soft bread crumbs
3/4 cup chopped cooked chicken
3/4 cup thin white sauce
1 egg yolk
1/2 cup buttered cracker crumbs
Salt and pepper.

Remove skins from onions and boil in salted water, uncovered, for 10 minutes. Drain and turn upside down to cool. Remove centers of onions, leaving shell sufficiently thick to retain shape. Chop onion which was removed from center and combine with remaining ingredients except buttered cracker crumbs. Stuff onion shells with mixture, sprinkle with cracker crumbs, and bake in moderate oven (350 F.) until onions are tender-~40 min. Serves 6.


  1. I’m laughing because I bought a big bag of Vidalia onions as part of a fundraiser, and one thing I’ve been thinking of making was stuffed onions with Italian Sausage. I hadn’t quite been able to figure out how to get the onion centers out though. I may have contemplated this too long because my Vidalias are about gone now, but thanks for the info about how this was done!

  2. These sound delicious. Thanks for sharing.

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