STUFFED ONIONS

By gaster16

Ingredients

• 3 large sweet onions
• 2 medium sized potatoes
• 1 lb ground beef
• 1/4 teaspoon pepper
• 1/4 teaspoon salt
• 3 cups milk
• 3 tablespoons cornstarch
• 2 tablespoons margarine (1/4 stick)
• 1/2 lb. monterey jack cheese shredded (2 cups)
• 3 tablespoons chopped parsley

Preparation

Step 1

Cut each onion lengthwise in half, peel off skin. With spoon scoop out centers from onions, leaving 1/2" shell, set aside. Chop centers from 2 onion halves, refrigerate remaining onion for use another day. In 5 quart Dutch oven or saucepan place potatoes and onions and enough water to fill dutch oven to within 2" of top. Over high heat, heat to boiling. Reduce heat to low, cover and simmer 10 minutes or until potatoes are fork-tender and onions are tender-crisp. Drain onions on paper towels, peel and dice potatoes.

In 10" skillet over high heat, cook chopped onion, ground beef, pepper and teaspoon salt until all pan juices evaporate and beef is well browned.

Prepare Sauce: In 3 quart saucepan mix milk, cornstarch, and 1/4 teaspoon salt until smooth, add margarine or butter. Cook over medium heat until sauce thickens and boils, stirring constantly, boil 1 minute. Reserve 1/4 cup shredded cheese and 1 tablespoons chopped parsley. Stir remaining cheese and parsley into sauce. remove saucepan from heat. Stir diced potato and 3/4 cup sauce into beef mixture.

Preheat oven to 375 degrees. Place onion halves in 12" x 8" baking dish, spoon filling into centers. Pour 1/4 cup water into baking dish around onions. Cover dish with foil. Bake 35 minutes, remove foil, sprinkle onions with reserved cheese and parsley. Bake 10-15 minutes longer until cheese melts and onions are fork tender. Serve remaining sauce with onions.