Pressure Cooker Parmesan and Sage Stuffed Onion

Pressure Cooker Parmesan and Sage Stuffed Onion

What You Need:

4 large sweet onions
1 C of bread crumbs
4 egg whites
1 t dried sage
1/2 t salt
1/4 t pepper
4 t Parmesan cheese, grated
2 C of water

How to Make It:

Scoop the center out of each of the onions leaving 2 layers of onion and being careful not to perforate the onion walls.
Place the bread crumbs into a mixing bowl.
Add the egg whites.
Sprinkle in the sage, salt and pepper and mix until blended together well.
Stuff the onions 2/3 full of the mixture.
Sprinkle each onion with 1 t of the Parmesan cheese.
Pour the water into the pressure cooker.
Place the trivet into the cooker.
Lay the stuffed onions on the trivet making sure the onions do not touch the sides of the cooker.
Bring the cooker to high pressure quickly and cook 5 minutes.
Quickly release the pressure under cold water.

Pressure cookers are a major time saver. They are at least three times faster than normal cooking and almost twice as fast as the microwave. If your food is not done after the recommended cooking time, recover the cooker and bring it back up to pressure. Continue cooking for 3 minutes and then quickly release the pressure again.

Makes 4 servings