Onions are rather neglected as a vegetable on their own, but at the beginning of winter they are cheap and these stuffed onions are very good for a starter or supper dish.
ingredients
serves 4
2 ounce lamb's liver
1 fatty bacon rasher
4 large onions
1/2 cup breadcrumbs
1 dessertspoon chopped parsley
1/2 level teaspoon mixed herbs
grated rind of half a lemon
salt and pepper
1/4 cup dripping (fat from roasted meat)
method
1. Preheat oven to moderately hot, 190°C (375°F).
2. Chop liver and bacon and mix together.
3. Skin the onions and put them into a pan of boiling water for 10 minutes. Drain and take out the centres.
4. Chop the centres and mix with liver and bacon, breadcrumbs, parsley, mixed herbs and lemon rind. Season well.
5. Mix thoroughly and stuff into the onions.
6. Stand the onions in a casserole dish, add the dripping and cover with foil or a lid.
7. Bake in centre of oven for 1 hour.
