Recipe Archives->Vegetables->Mexicali Onions

Mexicalli Onions

6 medium onions, unpeeled
20g butter
1 Tbs flour
pinch chilli powder
1/3 cup milk
1 Tbs chopped red capsicum
1/4 cup grated cheese
1/4 cup drained corn kernels

Place onions in boiling salted water and simmer for 10 minutes,
Remove and cook slightly.  Cut the top and the root (do not remove
the entire root or it will fall apart) from the onion and peel
carefully.  With a spoon remove centre from the onions.  Chop
centres to make 2 tablespoon 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 2 Tbsp
chopped onion.  Season to taste.  Spoon filling into the onions,
allowing some to spill over the sides.  Place in a baking dish and
bake at 200 C for 30 minutes.

Printable version: mexicali-onions.txt.