6 large Spanish onions
1 cup chopped cooked chicken or ham
2 tsp minced parsley or finely cut green pepper
1 cup soft bread crumbs
1 tbsp melted butter
½ tsp salt
Dash of pepper
Wash onions but do not peel. Place close together in a pain with a cover, add a small amount of water. Cook gently until almots tender, about 30 minutes. Drain and rinse under cold water so you can handle them. Cut off root end and slip off skins. Remove centers of onions, leaving a shell of about 1/2 “ thick. Mix the ingredients for stuffing together and stuff into each onion cup. Dot with butter. Place in baking dish, bake at 350 for 35 minutes or until onions are tender and tops lightly browned. Serves 6.