Onions Stuffed With Meat

Preparation:

Preparation: Clean the onions, peel them and cut them in half horizontally. Put a saucepan with water to boil on the stove and dip the half onions in it. Boil for about ten minutes. Run them under cold running water, drain them and dry them with a cloth. Remove four sheets from the center of each so as to have many small bowls. Salt them. Chop half of the sheets removed, then put them in a saucepan with a little butter and cook over a very low heat, making sure they do not brown. Wet a handful of breadcrumbs with two inches of water and put it in a saucepan. After a few minutes the breadcrumbs will have absorbed all the water. Then put the saucepan on the heat and with a wooden spoon work the bread crumbs vigorously until it has taken on the consistency of an elastic paste and will detach easily from the spoon. Turn the bread dough out onto a plate, flatten it slightly, spread a piece of butter on it and leave to cool. Mince the meat and then pound it in the mortar, gradually adding a knob of butter, the cold breadcrumbs, a pinch of salt and pepper and the egg yolk. Stir continuously in order to obtain a homogeneous and very fine paste. When everything is well blended, collect the mixture in a bowl, add a spoonful of chopped parsley and the chopped onion already cooked in the butter. Using a spoon, distribute the meat filling in each half onion, smooth the surface with a small knife. Grease a pan with melted butter and a few spoonfuls of oil, line up the half onions next to each other, sprinkle them with breadcrumbs and drip a little melted butter on each one. Preheat the oven to 170 degrees (thermostat 5). Place the pan with the stuffed onions in the oven and cook for about thirty minutes. After thirty minutes of cooking, lower the temperature of the oven and finish cooking for another thirty minutes making sure that the onions slowly wither. Serve hot or warm.