Meat-Stuffed Onions

Peel the onions, peel them and cut them in half horizontally.

Put to boil over heat a saucepan with water and soak the onion half.

Simmer for ten minutes.

Put them under cold running water, drain and dry them with a cloth.

Remove from the center of each of four sheets of so many bowls.

Salt Them.

Chop half of the sheets removed, then put them in a pan with a little butter and Cook Sweet focus minding not browned.

Squirt with two fingers of water the handful of bread crumbs and put it in a saucepan.

After a few minutes the breadcrumbs will have absorbed all the water.

Put the saucepan on the heat and with a wooden spoon worked energetically breadcrumbs until will took the consistency of a dough elastic and will come off easily from the spoon.

Turn the bread dough on a flat, level it slightly, spalmateci a bit of butter and let cool.

Chop the flesh and then pestatela in the mortar by adding as a knob of butter, cold bread crumb, a pinch of salt and pepper and the egg yolk.

Stir constantly so as to obtain a homogeneous paste and very fine.

When everything is well blended, gather the mixture into a bowl, join a spoonful of chopped parsley and chopped onion and cooked in butter.

Using a spoon, spread the filling of meat in each half an onion, smoothed the surface with a knife.

Grease a baking pan with melted butter and a spoonful of oil, half the onions a line next to each other, sprinkle with the breadcrumbs and on each drained a bit of melted butter.

Heat the oven to 170 degrees (5 thermostat).

Put the pan with the onions stuffed into an oven and let bake for about thirty minutes.

After thirty minutes lower the oven temperature and then finish baking for another 30 minutes, taking care that the onion slowly drying area.

Serve hot or warm.