Stuffed onions (Oignons farcis) from Paul Bocuse's French Cooking (page 348) by Paul Bocuse

  • veal stock
  • brown stock
  • Show all ingredients...

  • EYB Comments

    Can substitute poultry of your choice, game of your choice, shellfish of your choice, or fish of your choice for beef; tomatoes or truffles for mushrooms; and white stock, brown sauce, or white sauce for brown stock.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute poultry of your choice, game of your choice, shellfish of your choice, or fish of your choice for beef; tomatoes or truffles for mushrooms; and white stock, brown sauce, or white sauce for brown stock.

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