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Country Onions

4 large yellow onions (9 to 11 oz. each) 
2 teaspoons olive oil 
1 lb. yellow summer squash, cut into julienne strips 
1/2 lb. mushrooms, sliced 
3 stalks celery, sliced 
1 red bell pepper, sliced 
3 large cloves garlic, thinly sliced 
2 medium tomatoes, cubed 
1/3 cup parsley, minced 
1/2 tsp. tarragon 
1 cup white wine* 

Peel onions; cut flat slice off bases of onions so they will stand upright. Hollow them out, leaving 1/2-inch shells. Chop onion from centers. Place onion shells in large skillet, add 1-inch water, cover, and bring to boil. Simmer gently for 25 minutes or until soft. Remove from skillet with slotted spoon and drain. Empty skillet; add oil and heat. Add chopped onion, squash, mushrooms, celery, red pepper, and garlic; sauté over medium heat until tender-crisp, about 6 to 8 minutes. Add tomatoes, parsley, tarragon, and wine and cook 2 minutes longer. Nestle onion shells into pan and fill with vegetable mixture. Makes 4 servings.

 

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