Forcemeat Stuffed Onions

Ingredients

• 4 whole Large onions, peeled (Choose uniform-sized onions for even cooking)
• 8 oz Ground beef or veal (For the forcemeat filling)
• 8 oz Beef suet or additional ground beef (Modern substitute for udder; adds moisture and richness)
• 1 slice Stale bread, finely grated into crumbs (About 1/2 cup crumbs)
• 1 tablespoon Fresh parsley, finely chopped
• 3 tablespoons Milk or gravy (To moisten the forcemeat)
• 1 teaspoon Black pepper, finely ground
• 1 teaspoon Salt
• 2 whole Eggs, beaten (Both whites and yolks)
• 2 tablespoons Olive oil or melted butter (For brushing onions)

Instructions

1. 1Peel the onions, keeping them whole. Cut a thin slice off the top of each onion. Using a spoon or melon baller, carefully scoop out the inside layers, leaving a shell about 1/2 inch thick. Reserve the scooped onion for another use.
2. 2In a large bowl or mortar, combine the ground beef or veal with the suet (or additional beef). Mince and pound together until well combined and smooth. Remove any gristle or tough bits that don't break down.
3. 3Add the bread crumbs and chopped parsley to the meat mixture. Mix thoroughly to combine.
4. 4Add the milk or gravy to soften the mixture. Add the salt and black pepper. Mix well until all ingredients are evenly distributed.
5. 5Beat the eggs thoroughly and add them to the forcemeat mixture. Mix well until the mixture is cohesive and holds together.
6. 6Preheat oven to 375°F (190°C). Fill each hollowed onion with the forcemeat mixture, packing it in firmly and mounding slightly on top. Place the stuffed onions in a baking dish. Brush the outside of each onion with oil or melted butter.
7. 7Add about 1/4 inch of water to the bottom of the baking dish. Cover with foil and roast for 45 minutes. Remove foil and continue roasting for 15-20 minutes until the onions are tender when pierced with a knife and the tops are lightly browned.
8. 8Remove from oven and let rest for 5 minutes. Serve hot alongside roast turkey or chicken.