Gevulde Uien

Dutch stuffed onions.

Cut tops off the onions and scoop out the insides , leaving a 1 / 4-inch-thick shell.

Cook onion shells 5 minutes in boiling salted water.

Invert on a plate to drain.

Chop the insides of the onion finely and saute in 2 tbs of the butter over very low heat 10 minutes.

Mix the sauteed onions with the pork through fresh ground pepper and use mixture to stuff the onions.

Top each onion with 1 tbs grated cheese and dot with 1 tsp of butter.

Place onions in a shallow baking dish and add broth.

Bake at 400f 30 minutes , basting occasionally with the broth.

onions, butter, ground lean pork, tomato puree, nutmeg, salt, fresh ground pepper, gouda cheese, beef broth