---------- 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
           Cayenne
    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.
 
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