Originally Posted by Alix
Do you have a recipe? That sounds yummy.
Alix, this is an about recipe that I learned to make from my M-I-L..
I use one box frozen chopped spinach
1/2 of a large eggplant diced, par boil and squeeze out water
3=4 small zucchini-par boil and then squeeze out water
1/2 of a loaf of 2 day old french bread, tea and whiz in f/p
1/2-c. marjoram, this is your main flavor many times I use a whole bottle of dry when I make a large batch
3-4 cloves crushed garlic,
1-large onion, chopped
All the veggies have to be par boiled or simmered til soft,then you squeeze out the water and chop,the spinach you need to squeeze as well no need to chop.Saute onions garlic, all the chopped and squeezed veggies in evoo,add the herbs as well. Remove from heat and let cool about 10-15 min, then add the bread,that you've grated fine, your eggs,and the cheese, salt and pepper to taste...I use a lot of the marjoram as we all love the taste..
let your filling rest and par boil a few small yellow onions that you've cut in half from top to bottom, when they separate, pour into a collander, then let cool,and choose the ones you want to fill, I only use bite sized ones the rest I chop fine and add to the filling...put evoo in the bottom of your cookie cheet and set the onions on it, fill with stuffing. don't over stuff now cook at 375 til the onion bottoms start to carmalize and the tops of the filling get golden...This recipe was hard to do and hard to explain..Mother in law would tell me a pinch or this a hand full of that, so I had her come here and I took her handful and pinches and put them into measuring cups..This is the best I can tell you as I make such a large batch that breaking it down is hard..I hope they turn out for you and you enjoy Noni's onions...If I was able to send you some and have them be safe I would.This is a recipe that really makes a mess as you use so many pots to boil the veggies, but when done it's worth it.