6 large onions, peeled
5 medium-sized carrots, peeled and grated
1/4 cup butter or margarine
2 tablespoons chopped scallion green
salt and black pepper to taste
6 large onions, peeled
5 medium-sized carrots, peeled and grated
1/4 cup butter or margarine
2 tablespoons chopped scallion green
salt and black pepper to taste
Cut a 1.5 cm thick slice off the top of each onion, leaving a 1.5 cm wide border around the center (save the tops and centers of the onions for later use)
Arrange the onions in a large pot, cover them with water seasoned with salt, and bring to a boil
Cover and simmer over low heat for about 12 minutes, or until they're slightly tender but still firm
Remove the onions with a slotted spoon and drain them
Keep the onions warm
In another pot, combine 1 cup of water with salt and bring to a boil
Add the carrots, cover, and cook over low heat for about 3 minutes, or until they're slightly tender; then drain them
Place the carrots back in the pot and add the butter or margarine, chopped scallion green, salt, and black pepper; simmer over low heat, stirring constantly, until the butter melts and starts to bubble
Then, fill the onions with the carrot mixture and serve warm
Serves 4-6
