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Stuffed Onions a La Basque
At a Glance
- Prep
- 15 minutes
- Cook
- 10 minutes
- Total
- 25 minutes
- Servings
- 6-8 serving(s)
Categories
- Lunch/Snacks
- Southwestern U.S.
- Deep Fried
Allergens
- Fish
- Eggs
- Wheat
Servings & Nutrition
Original recipe serves 8. Current scale: 1x.
Calories
244.8
per serving
1958.4 for selected servings
Fat
10g
per serving
80g for selected servings
Sugar
8.1g
per serving
64.8g for selected servings
Protein
21.3g
per serving
170.4g for selected servings
Carbohydrates
18.8g
per serving
150.4g for selected servings
A savory, succulent taste sensation. From the Southwest chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947
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Equipment
Pot, mixing bowl, knife, deep fryer or heavy pot
Ingredients
- 10 medium onions
- 1 lb canned salmon, drained
- 2 tablespoons green bell peppers, minced
- 2 tablespoons olive oil
- salt and pepper, to taste
- flour
- 2 eggs, beaten
- oil, for frying
Instructions
Cook onions in boiling water until tender.
Mix salmon, green pepper, olive oil, and seasonings.
Remove onions centers and fill with salmon mixture.
Dredge each stuffed onion slightly with flour and dip into well-beaten eggs.
Fry in hot deep fat (380F) until golden brown.
Serve with sauce of your choice.
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