California Mexican-Spanish Cook Book: Selected Mexican and Spanish Recipes

by Bertha Haffner-Ginger

Spanish Onions

Brown two tablespoons of flour in two tablespoons butter; add two tablespoons chopped onion, two tablespoons sliced olives, two tablespoons raisins, chopped sour pickle, one tablespoon parsley, two tablespoons chopped nuts, one-half cup bread crumbs, one-half cup cooked chicken, pork or veal, one teaspoon salt. Fill onions that have been boiled tender, and centers removed—pile high—put large lump cheese on top and bake. Serve with sauce made of one tablespoon butter, one tablespoon flour, two tablespoons lemon juice, one-half cup water and finely chopped parsley.