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Cooked by: Chef / Last Modified: 3/24/2004 / Course: side dish / Number of Servings: 6 |
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Directions: Peel the onions, leaving the root ends intact. Place in a pan of water,
bring to the boil and simmer gently for 20 minutes. Remove and cool. Cut
off and discard the top quarter of each onion, and scoop out a third of
the inside. Combine the breadcrumbs, cheese, basil and butter in a bowl
and season. Spoon into the onions and roast in a lightly greased baking
dish for 50 minutes, or until the onions are soft.
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