It’s starting to look like I’m writing only about food on my blogs, but that’ll change. However, today is not the day. I’m remembering something my grandmother made, which does relate to my novel i.e. the sequel, “The Big House: Story of a Southern Family’s Journey.” There is a passage in one of the chapters when Nora prepares stuffed onions. I’m sure there are people who have eaten them; I just haven’t met any of you yet. For anyone wanting to taste this treat, the recipe is as follows:

Ingredients:
6 onions, medium size Bermuda, white onions
1 cup of bread crumbs
1 cup of minced ham
1 egg
salt and pepper to taste
chicken stock (about two cups)
cube of butter

Directions:
1. Slice off the root of the onion (approx. 1/8th”}
2. Slice off 1/2″ of the top of the onion
3. With a melon baller, scrape out core of the onion, leaving 1/4″ inch of the bottom and sides. Remove the outer layer’s of the onion that
is tough.
4. Chop of the inside of the onion. Sautee the chopped onion until dark brown and caramelized.
5. Put the cored onions in simmering water until they are soft – approx. 20 minutes. Cool the onions.

6. Put the sautéed onions in a bowl to cool. After they are cool, add breadcrumbs , minced ham, and one egg. Combine all ingredients.
Stuff the mixture into ‘cool’ onion shells.


7. Place stuffed onions into a baking dish. Pour chicken stock into the dish – approx. halfway the side of the shells of the onions.

8. Cover the dish with aluminum foil and bake them at 375 degrees for 45 minutes until tops are brown and crispy.
9. Remove foil and bake approx. 15 minutes until the tops of the onions are brown and crispy.

* If medium sized onions are used, shane the time accordingly.