---------- Recipe via Meal-Master (tm) v8.05
       Title: French Stuffed Onions
  Categories: Meats, Vegetables
       Yield: 6 servings
            HELEN JOLLY (MDFD30E)
       6    Bermuda onions; peel
     1/2 lb Raw veal
       2 sl Bacon; dice
            Salt and pepper
     1/2 c  Dairy sour cream
       1 tb Celery; chop fine
       2 tb Chives; chop
       2 tb Parsley; chop
       1 c  Soft bread crumbs
            Butter or margarine
       1 c  Meat bouillon or consomme
   Parboil onions for 10 minutes. Scoop out centers.
   Saute chopped centers, veal and bacon. Add remaining
   ingredients except butter and bouillon. Stuff onions;
   dot with butter. Bake with bouillon in a shallow
   baking dish in a preheated 400` oven for 45 minutes.