[2181—STUFFED ONIONS]
Take some medium-sized, mild, Spanish onions; cut them at a point one-quarter of their height from the top, and parboil them thoroughly.
Empty them, leaving only a wall one-third in. thick; chop up the withdrawn parts, and mix them with an equal quantity of Duxelles (No. [225]).
Garnish the emptied onions with this preparation; complete their cooking by braising them, and glaze them at the last moment, simultaneously with the formation of the [gratin].
N.B.—Proceed in the same way for onions stuffed with spinach, Rizotto, or semolina, &c., as suggested under Nos. [2177] and [2178].
Onions may also be garnished with a [soufflé] preparation of spinach, tomatoes, chicory, &c. Herein lies scope for a great variety of excellent and uncommon garnishes.
[2182—FRIED ONIONS]
Cut them into roundels one-fifth in. thick; separate the rings; season them with salt and pepper; dredge them and fry them in very hot oil.
Drain on a piece of linen and salt slightly.
Onions prepared in this way are used particularly as an accompaniment.