A delightful twist on stuffed onions, featuring a creamy mushroom filling and a rich white sauce.
Peel the onions and boil them until tender.
Boil the onions just until tender to ensure they hold their shape.
Cut a slice from the top of each onion and hollow out the centers, leaving a sturdy shell.
Use a spoon to carefully scoop out the centers without breaking the shells.
Chop the removed onion centers and sauté them with the mushrooms in butter until tender.
Chop the onion centers finely for a smoother filling texture.
Sprinkle flour over the mushroom mixture and stir in milk until thickened. Season with salt and paprika.
Stir continuously to prevent lumps from forming.
Fill the hollowed onions with the mushroom mixture.
Pack the filling gently to avoid overstuffing.
Prepare a white sauce by melting butter, stirring in flour, and gradually adding milk. Season with Worcestershire sauce and sherry.
Cook the sauce over low heat to avoid scorching.
Pour the white sauce into a baking dish and place the stuffed onions on top.
Ensure the onions are stable in the dish to prevent tipping.
Sprinkle cheese over the onions and bake at 400°F until heated through and the cheese is melted.
For a golden crust, broil the dish for the last few minutes.
Garnish with parsley and serve warm.
Serve immediately for the best flavor and texture.
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