1 bread slice, crusts removed 4 tablespoons milk
40 g/1 1⁄2 oz butter, plus extra for greasing 4 large onions
150 g/5 oz minced meat, cooked 1 sprig fresh flat-leaf parsley, chopped
1 tablespoon Gruyere cheese, freshly grated 1 egg , lightly beaten
8 small slices Gruyere cheese salt and pepper


1.Tear the bread into pieces, place in a bowl, add the milk and leave to soak. Preheat the oven to 180°C/350°F/ Gas Mark 4. Grease an ovenproof dish with butter.
2.Parboil the onions in salted, boiling water for a few minutes, then drain well and leave to cool slightly.
3.Carefully cut them in half without breaking them up. Scoop out the flesh from the centres, leaving the 'shells' intact.
4.Chop the scooped-out flesh and mix it with the meat in a bowl. Squeeze out the bread, add it to the bowl with the parsley, grated Gruyere and egg, season with salt and pepper and mix well.
5.Fill the onion shells with this mixture, top each with a slice of Gruyere and dot with the butter. Arrange the onions in a single layer in the prepared dish, pour in 150 ml/1⁄4pint water and bake for about 30 minutes or until golden brown.

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