Spanish Onions

Ingredients

• 2 tablespoons All-purpose flour
• 2 tablespoons Butter
• 2 tablespoons Chopped onion
• 2 tablespoons Sliced olives
• 2 tablespoons Raisins
• 1 tablespoon Chopped sour pickle
• 1 tablespoon Fresh parsley, chopped
• 2 tablespoons Chopped nuts
• 1/2 cup Bread crumbs
• 1/2 cup Cooked chicken, pork, or veal
• 1 teaspoon Salt
• 1 lump Large lump cheese (Quantity estimated (not specified in original recipe))
• 1 tablespoon Butter
• 1 tablespoon All-purpose flour
• 2 tablespoons Lemon juice
• 1/2 cup Water
• 1 tablespoon Fresh parsley, finely chopped

Instructions

1. 1In a skillet, melt 2 tablespoons of butter over medium heat. Add 2 tablespoons of flour and cook, stirring constantly, for about 1 minute to create a roux. Add 2 tablespoons chopped onion, 2 tablespoons sliced olives, 2 tablespoons raisins, chopped sour pickle, 1 tablespoon parsley, 2 tablespoons chopped nuts, 1/2 cup bread crumbs, 1/2 cup cooked chicken, pork, or veal, and 1 teaspoon salt. Stir to combine and cook for 5 minutes, allowing flavors to meld.
2. 2Boil onions until tender. Carefully remove the centers of the onions, leaving a cavity for the filling. Fill the onions with the prepared filling, piling it high. Place a large lump of cheese on top of each filled onion.
3. 3Preheat oven to 350°F (175°C). Bake the filled onions for 20-25 minutes, or until the cheese is melted and the onions are heated through.
4. 4While the onions are baking, prepare the sauce. In a small saucepan, melt 1 tablespoon of butter. Add 1 tablespoon of flour and cook, stirring constantly, for about 1 minute. Gradually whisk in 2 tablespoons of lemon juice and 1/2 cup of water. Bring to a simmer and cook until slightly thickened. Stir in finely chopped parsley.
5. 5Serve the baked onions hot, drizzled with the lemon parsley sauce.