Take as many small Bermuda or other mild onions as are needed nearly to fill the casserole. Peel and blanch the onions. With a sharp knife gash each across the top to the depth of half an inch (to insure cooking through). Sprinkle the onions with salt and one or two green or red peppers cut julienne fashion. Add boiling water or white broth, cover and let cook in a very moderate oven between two and three hours. Serve from the dish.

Onions, Stuffed With Veal, En Casserole

Bermuda onions are particularly good for this dish. Peel the onions, cover with boiling water and let cook half an hour; drain, rinse in cold water and drain again. Remove the centers from the onions, to leave regular shaped cases. For six onions chop one slice of bacon and one pound of veal steak, freed from skin and unedible portions. Add half a teaspoonful of sweet basil or thyme, the yolk of an egg, two tablespoonfuls of soft, fine bread crumbs, half a teaspoonful of salt, half a teaspoonful of paprika and two tablespoonfuls of cream or milk; mix all together thoroughly and use to fill the open spaces in the onions. Set the onions in an earthen casserole, turn in half a cup of broth or boiling water with beef extract and let cook about an hour and a half in a moderate oven. Baste three or four times with the liquid in the casserole, adding more if needed. At the last add a tablespoonful of flour, mixed with water to pour, and let cook fifteen minutes longer; stir in two tablespoonfuls of butter and a little kitchen bouquet and serve from the casserole. For variety omit the bacon and use sausage in place of the veal. The egg may be omitted.