Stuffed Spanish Onions With Mushroom Sauce

Ingredients

• 2 large Spanish onions
• 1/4 lb mushrooms, chopped
• 2 tbsp butter, divided
• 1 tbsp heavy cream
• 3 tbsp grated bread crumbs, divided
• Salt and pepper to taste
• 1 egg, beaten
• 1 tbsp all-purpose flour
• 1/4 cup milk
• Fresh parsley for garnish

Method

1. 1 Place onions in a saucepan, cover with boiling water, and cook for 2-3 hours until tender. Drain and carefully hollow out the centers, leaving a 1/4-inch shell.
2. 2 Finely chop the removed onion centers and mushrooms. Cook together in a pan until moisture evaporates, then stir in 1 tbsp butter, cream, 3 tbsp bread crumbs, salt, and pepper.
3. 3 Fill the onion shells with the mixture, smooth the tops, and sprinkle with remaining bread crumbs. Brush with beaten egg and remaining butter.
4. 4 Bake at 400°F for 10 minutes until browned.
5. 5 For the sauce, melt 1 tbsp butter in a saucepan, whisk in flour, then stir in milk and chopped mushrooms. Season with salt and pepper.
6. 6 Serve the stuffed onions on a platter, pour the mushroom sauce around them, and garnish with parsley.