Baked Stuffed Onions
Ingredients
4 medium onions, skinned
30 ml (2 level tbsp.) fresh breadcrumbs
Salt and pepper
80 g Cheddar cheese, grated
A little milk A little butter For the sauce:
28 g butter
28 g plain flour
400 ml milk
80 g Cheddar cheese, grated
Salt and pepper
Method
Cook the onions in boiling salted water for 18 - 20 minutes, removing them before they are soft. Drain and leave to cool. Cut the tops off the onions, using a sharp, pointed knife, and scoop out the centres with a teaspoon. Chop the onion centres finely, mix with the breadcrumbs, seasoning and half the cheese, and moisten with a little milk if necessary. Fill the onions with this mixture and place them in a greased ovenproof dish. Put small knobs of butter on top and sprinkle with the remaining grated cheese. Bake in the oven at 200 C (400 F) mark 6 for 20-30 minutes until the onions are cooked and brown.
To make the sauce
Melt the butter in a saucepan and stir in the flour. Cook for 1-2 minutes. Remove from the heat and gradually stir in the milk. If liked, use some of the onion liquor and make up to 400 ml with milk. Bring to the boil, stirring all the time, until the sauce thickens. Stir in the cheese, salt and pepper and cook until the cheese has melted. Serve the sauce with the onions.