Al-Ahram Weekly On-line
3 - 9 May 2001
Issue No.532
Published in Cairo by AL-AHRAM established in 1875 Current issue | Previous issue | Site map

Mexican onions

By Moushira Abdel-Malek

Ingredients:

6 medium onions
1 tbsp plain flour
1/3 cup milk
1 tbsp chopped red capsicum
1/4 cup grated cheddar cheese
1/4 cup drained corn kernels
20 gms butter
pinch chilli powder + pepper + salt

Method:

Place onions in boiling salted water and simmer for 10 minutes. Remove from water and cool slightly. Cut top and root from onion and peel carefully. Do not remove entire root or onion will fall apart. With a spoon remove centre from onions. Chop centres to make 2 tablespoonfuls of chopped onions. Melt butter in saucepan and stir in flour and chilli powder. Stir in milk until mixture thickens and boils. Add capsicum, cheese, corn and the chopped onions. Season to taste. Spoon fill into onions, allowing some to spill over. Place in a deep baking dish to completely hold the stuffed onions. Bake in a preheated 200C oven for 30 minutes. Serve with crispy bread.

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