FILLED OVEN-BAKED ONIONS
Fyllda gratinerade lökar
1 tablespoon butter or margarine
3 tablespoons cream
salt, white pepper
8 wiener sausages or Frankfurters
or whatever you might have
5 to 6 tablespoons grated cheese
Peel the onions and boil them in salted water until almost tender. Allow to cool and cut off 1/3 at the top with a sharp knife. Gently scoop them out from the middle but leave a “skin” about 1 to 2 cm thick.
Fyllda gratinerade lökar
4 servings
4 to 6 large onions
4 to 5 eggs1 tablespoon butter or margarine
3 tablespoons cream
salt, white pepper
8 wiener sausages or Frankfurters
or whatever you might have
5 to 6 tablespoons grated cheese
Peel the onions and boil them in salted water until almost tender. Allow to cool and cut off 1/3 at the top with a sharp knife. Gently scoop them out from the middle but leave a “skin” about 1 to 2 cm thick.
Chop the onion “pulp” and sautée it in the fat in a
frying pan. Beat eggs with cream, flavour with salt and pepper and put this
mixture in the pan with the onions. Scrape from the bottom with some wooden
tool until the egg bake almost sticks together.
Place the onion “bowls” in a greased, oven-proof
dish and fill them with the egg scramble. Put sausages in between the onions
(first make some cuts in the sausages) and sprinkle grated cheese over it all.
Bake at 525F or under the grill and serve immediately with bred and
a green salad.
Enjoy!
Bella
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