Pearle Ramos'S Onions With Sage Stuffing - cooking recipe

Ingredients

6 large onions
4 c. bread crumbs (dry)
3 Tbsp. butter, melted or oil
1/2 tsp. parsley, chopped
1 Tbsp. celery, chopped
4 to 6 Tbsp. stock or water
1/2 tsp. salt
1 tsp. sage

Preparation

Boil onions for 10 minutes or until almost tender.
Drain and hollow out, leaving a 3/4-inch shell.
Chop pulp and combine remaining ingredients.
Stuff into onions.
Bake at 325\u00b0 for 30 minutes in a small amount of water or in a pot while cooking a roast.