Apple Raisin Stuffed Onions Recipe

Directions

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   * Use a large sweet onion, such as Spanish, Bermuda or possibly even the Vidalia type sweet onions.
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   Total weight: about 1-1/2 pounds.
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   1.
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   Peel onions; cut off one quarter of each onion from the top and trim root end, leaving root end intact.
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   2.
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   Use a large melon-ball scoop or possibly grapefruit spoon to remove centers of onions, leaving 1/4-inch thick shells.
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   3.
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   Stand onion shells in saucepan with 1 inch boiling water; cover and let steam for 15 min.
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   Remove from heat; invert onto wire rack to drain and cold.
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    4.
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    Finely chop onion centers; you will have about 1/2 c..
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    Heat margarine in skillet and saute/fry the minced onion for 3 min.
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    Add in celery and saute/fry 1 minute longer.
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    5.
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    Stir in shredded carrots, mustard, curry pwdr and Tabasco sauce; remove from heat.
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    6.
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    Blend in apple and raisins.
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    Spoon stuffing into onion shells.
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    Place in small baking dish and pour warm water into dish to a depth of 1 inch.
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    7.
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    Bake in preheated 325-degree oven for 15-20 min or possibly till onions are heated through.