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Stuffed onions

This is a popular dish in many German households


6 medium sized white onions
2 Tablespoons olive oil
1 crushed garlic clove
250g – 8 oz mixed wild mushrooms, chopped
2 tablespoons fresh oregano, chopped
salt & Pepper
2 tablespoons fresg white breadcrumbs
150ml – 1/4 pint vegetable stock
2 tablespoons dry sherry
fresh parsley to garnish


Pre-heat the oven to 200 oC/400 oF/ gas 6.
Place the onions in a pan of boiling water for 5 minutes, drain well and cool.
Scoop out the centre of the onion, leaving the base and sides intact. Chop the centres finely.
Heat the oil in a frying pan and add the chopped onion, garlic and mushrooms, cook for 1-2 minutes until tender. Stir in the oregano, salt, pepper and breadcrumbs. Fill the cavities of the onions with the mushroom mixture. Place the remaining mixture in the base of an ovenproof dish and place the onions on top. Pour in the stock and sherry and b
ake for 30 minutes until the onions are tender. Arrange on a warm serving dish and sprinkle with parsley.

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