Stuffed Onions with Parmesan

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:

Remove the center of the onions leaving 2 layers and being careful not to penetrate the onion walls.
In a mixing bowl combine the bread crumbs and egg whites.
Blend in the sage, salt and pepper.
Stuff all the onions 2/3 full of the bread crumb mixture.
Divide the Parmesan cheese between the onions and sprinkle over the tops.
Place the trivet into the pressure cooker then add the water.
Making sure the onions do not touch the sides of the cooker put them on the trivet.
Quickly bring the cooker to high pressure and cook for 5 minutes.
Release the pressure quickly under cold water.

Pressure cookers save a lot of time. They cook at least three times faster than normal cooking and almost twice as fast as the microwave. After the recommended cooking time if your food is not done, put the lid back on and bring the pressure back up. Cook for another 3 minutes and then release the pressure again quickly.

Makes 4 servings