Rachael Ray Undressing / Stuffed Bread Recipe

How can you have a blog about Rachael Ray and not include a link to an animated graphic of her removing her shirt? Found it at the OMGBlog. For whatever reason, it won't animate here on my site. Bummer.

I had to decide between going with this stripping Rachael Ray thing or a great RR recipe. After a coin toss, I decided to hand out a little eye candy for the guys (and gals) who have, shall we say, an interest in Rachael Ray's physical attributes.

On second thought, why not combine the graphic with some good eats...Hamburger and onion stuffed bread is yum-o stuff!

Here you go, found at The Cookbook Junkie:

Hamburger and Onion Stuffed Bread
Rachel Ray 365: No Repeats Copyright 2005

1 baguette (day-old is fine)
1 tablespoon extra-virgin olive oil
1 pound ground beef
salt and freshly ground pepper
2 medium yellow onions, finely chopped
1 tablespoon Worcestershire sauce
Dijon or spicy brown mustard, to dress the bread
4 slices deli Swiss cheese, folded to cover the bread or 6 ounces Gouda or smoked Gouda, sliced to fit the bread I used Swiss
Chopped fresh chives or flat-leaf parsely, for garnish I omitted this

Preheat the oven to 200 degrees F.

Crisp the bread in the low oven, split lengthwise, then cut in half again to make 4 bread boats and hollow out the bread. I used 1 1/2 baguettes and made 6 boats. Switch the broiler on.

Heat a nonstick skillet over medium-high heat. Add the EVOO. Add the meat, season liberally with salt and pepper, and brown and crumble it, 3 minutes. Add the onions and cook for 10 minutes more, stirring frequently. Add the Worcestershire and remove from the heat.

Spread a little Dijon or spicy brown mustard across the bottoms of the breads. Fill with the meat and onions and top the filled breads with the cheese. Melt the cheese under the broiler and garnish with the chives or parsley.