6 large onions
3 tbsp. butter
1/4 lb. ground lean pork
1/2 lb. ground lean veal
1 1/2 cups soft bread crumbs
2 tsp. salt
1/4 tsp. black pepper
1 1/4 cups meat stock or broth
1 cup boiling water

Preheat oven to 350°F. Peel, slice and sauté onions in butter until golden, about four minutes. Place half of onions in bottom of four-cup casserole dish. Brown pork and veal; mix with bread crumbs, salt and pepper. Spoon over onions. Top with remaining onions. Pour in stock. Bake uncovered in 350°F oven for about 30 minutes.

Submitted by: Vincent Shenko