Vegetable-Stuffed Baked Onions
Prep Time: 25 Minutes
Cook Time: 45 Minutes Ready In: 1 Hour 10 Minutes
Yields: 8 servings
"Stuffed with carrots, red pepper, diced bacon and bread crumbs, these elegant baked onions will dress up any special-occasion meal. My mother often pulled out this recipe when company was coming."
INGREDIENTS:
8 medium onion, peeled
4 bacon strips, diced
3/4 cup finely chopped carrots
1/2 cup finely chopped sweet red pepper
1 1/2 cups soft bread crumbs 1/3 cup minced fresh parsley
3 tablespoons butter, melted
1 1/2 teaspoons salt
1/2 teaspoon pepper
3/4 cup beef broth
DIRECTIONS:
1. Cut 1/2 in. off the top of each onion; trim bottom so onion sits flat. Scoop out center, leaving a 1/2-in. shell. Chop remaining onion, set 1/2 cup aside (discarding remaining onion or save for another use). Place onion shells in a Dutch oven or large saucepan and cover with water. Bring to a boil; reduce
heat and cook for 8-10 minutes.
2. Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 1 teaspoon drippings. In same skillet, saute the chopped onion, carrots and red pepper in dripping for 8 minutes or until tender. Remove from the heat; stir in the bread crumbs, parsley, butter, salt, pepper and bacon.
3. Drain onion shells; fill each with about 1/3 cup vegetable mixture. Place in an ungreased shallow 3-qt. baking dish. Pour broth over onions. Cover and bake at 350 degrees F for 45-50 minutes or until heated through.
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