4 large red onions

2 cloves garlic, finely chopped

3 tablespoons (45 ml) olive oil

1 lb (454 g) ground pork or veal

• 1/4 cup (60 ml) white wine or
• 1/4 cup (60 ml) chicken broth

With a paring knife, remove the tops of the onions. Make several X-shaped incisions in the centre of the onions and core with a spoon to keep only the two outer layers. Use a knife if necessary. Finely chop 500 ml (2 cups) of the onion pieces.

In a large pot of salted boiling water, blanch the cored onions for 5 minutes. Drain and set aside.

With the rack in the middle position, preheat the oven to 180 °C (350 °F).

In a skillet, brown the chopped onion and garlic in the oil. Remove half the mixture and set aside in a bowl. Add the ground beef to the skillet and cook thoroughly. Add the wine or broth and Worcestershire sauce. Reduce by half. Season with salt and pepper. Pour into a bowl and allow to cool. Add the bread cubes, egg and parsley. Adjust the seasoning. Stuff the onions with this mixture.

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