2 medium onions
100 g of ham, cut into small cubes
1/2 Camembert cheese
salt and black pepper to taste
1 tablespoon butter or margarine
1/2 cup white wine
parsley
2 medium onions
100 g of ham, cut into small cubes
1/2 Camembert cheese
salt and black pepper to taste
1 tablespoon butter or margarine
1/2 cup white wine
parsley
Remove the tops from the peeled onions and set aside
Remove a little of the pulp from the center and also set it aside
Leave the remaining onions to cook in boiling salted water for 10 minutes
Mix the parsley and ham, then fill the onions with the mixture
Chop the onion tops and pulp you set aside
Fry the mixture in hot butter or margarine
Add the stuffed onions to the pan
Join the wine and braise covered for about 20 minutes
Sprinkle with parsley.
