Recipe information
Yield
serves 4-8
Ingredients
4 large Spanish onions, peeled
Meat filling (page 306)
2 tablespoons tomato paste
Salt and pepper
Preparation
Step 1
Boil the onions whole in water for 30 minutes, until they are tender, and drain. When they have cooled a little, cut in half crosswise and remove the centers, leaving a shell of about 3 layers and patching any little holes left at the bottom with pieces of onion.
Step 2
Prepare the filling and stuff the onions with it. Place them side by side in a baking dish. Mix 1 cup water with the tomato paste, add salt and pepper, and pour into the bottom of the dish. Bake in a preheated 400°F oven for 40–50 minutes.
