Živeli!

In the spirit of the photo of the day from Dnevnik, I offer you my recipe for stuffed onions in the style of the world onion prestonica, which is not Walla Walla (as I was raised to believe) but Makó.

For the osnovica:

• 8 onions, medium size
• A cup or so of bread crumbs, from good bread, preferably homemade
• A handful or so of parsley, chopped up
• 3-4 teaspoons of oil
• 1 egg

For the sauce:

• 3 teaspoons of butter
• 4 tablespoons of flour
• About a teacup or so of milk
• Half that much cream
• The yolk of an unfortunate egg
• Grated cheese

• Pepper and salt, naturally

1. Soak the breadcrumbs and squeeze them.
2. Cut the tops off the onions so that they can be used afterward like little pot lids. Scoop out the insides of the onions with a spoon and chop the whole mess up.
3. Saute the chopped onion innards until they are soft and brownish. Mix it up in a bowl with the breadcrumbs, parsley, an egg, and a bit of salt, and stuff the hollow onions with it.
4. Arrange the onions in a baking pan with a bit of oil in the bottom, cover them with their tops, add an inch or so of water, and bake the whole thing until the onions are soft.
5. Do up a nice little bechamel with the butter, flour, milk, cream, and pepper, them stir in the egg yolk when it is done. You have done this a thousand times, no need to tell you how.
6. Take the onions out of the oven. pour the bechamel over them, sprinkle on the cheese and put it back. Take it out when it is done.
7. Serve with a nice, sort of sharpish white wine, and you will not regret it.