Chili Crumb-Stuffed Onions
Source: Houston Chronicle 4-25-97
Recipe from Chef Jay McCarthy of San Antonio
Servings: 4

4 large Texas SpringSweet or Texas 1015 SuperSweet onions
3/4 cup dry bread crumbs
1/2 cup chopped celery
1/4 cup yellow cornmeal
1/4 cup melted butter or margarine
2 teaspoons chili powder
2 teaspoons ground oregano
1/2 cup water

To prepare each onion for stuffing, cut a thin slice from root end. Slice off about inch from stem end, leaving skin on. With small knife or apple corer, scoop out onion and reserve for stuffing. Use a spoon as needed to make a 1/2-inch shell. Do not cut through bottom of shell. Each onion will hold about 3/4 cup stuffing.

Finely chop enough reserved onion to measure 1 1/2 cups. Mix chopped onion with bread crumbs, celery, cornmeal, butter, chili powder and oregano. Place onions in baking dish. Spoon filling into shells, mounding up. Add water to dish and cover.

Bake at 400 degrees until onions are tender, about 35 to 40 minutes.

NOTES : Copied by Tom Shunick 1/98