From Dorothy McNett's Recipe Book.| Browse by Category | Browse alphabetically | Cooking Club |
See Also: Vegetable Dishes
From Dorothy McNett's Recipe Book at www.dorothymcnett.com
large well tapered white onions
Peel the outside skin away from each onion and saute them in the butter in a heavy bottomed saute pan, about 10 minutes, until they are tender but still firm. Cool. Cut each in half and scoop out most of the inner parts. Dice that up and put back in the onions along with peas or other colorful vegetables.
Recipe created 2005-10-18.