Stuffed Spanish Onions


6 large Spanish onions
1 ounce cooked vermicelli
½ ounce bread crumbs
¼ ounce butter, melted
1 large egg
1 teaspoon cream or milk
1 teaspoon chopped parsley
1 teaspoon salt
¼ teaspoon grated lemon rind
¼ teaspoon mixed herbs of your choice
¼ teaspoon pepper
1 ounce melted butter for baking


  • Boil the onions in salted water for half an hour, then remove the skins and scoop out the centres.
  • Chop onion centres very fine and add to the other ingredients, including the egg. Stir well.
  • Preheat oven to 350º F (180º C).
  • Fill the onions with this mixture, place them in a baking dish containing the 1 ounce of butter, and bake for about 1 to 1½ hour, covered. Baste them occasionally.
  • Serve with your favorite gravy.

Makes 6 servings.

NOTE: Rice, semolina, or some other leftover pasta may be used in place of the vermicelli.

If you don't have Spanish onions, you can
substitute them with sweet white onions, and shorten the baking time a bit. 

Real Cooking

Did You Know?
In many parts of the world, onions are used to heal blisters and boils.

A traditional Maltese remedy for sea urchin wounds is to tie half a baked onion to the afflicted area overnight.

An application of raw onion is also said to be helpful in reducing swelling from bee stings.

In the United States, products that contain onion extract are used in the treatment of topical scars; some studies have found their action to be ineffective, while others found that they may act as an anti-inflammatory or bacteriostatic and can improve collagen organization in rabbits.