Baked Stuffed Onions

Kelly Williams


Simple ingredients don't always mean plain! These are wonderful. A different and unique side dish that makes a beautiful presentation! Very easy to make, too. Guests will think you fussed!! Enjoy! :D (Photo from taste of home)

pinch tips: How to Shuck, Cook, and Cut Corn





15 Min


45 Min


medium-sized yellow onions (about 2 lbs.)
3 strips
bacon, cut into 1" pieces
1/4 cup
italian seasoned dry breadcrumbs
2 Tbl.
chopped fresh parsley
1 Tbl.
1 1/2
cups sliced fresh mushrooms
1/4 tsp.
dash each of pepper and nutmeg
1/2 cup
beef broth
more chopped fresh parsley for garnish, optional

Directions Step-By-Step

In a Dutch oven, bring a small amount of water to a boil. Peel onions; using a slotted spoon, place onions in boiling water. Cook for 4-6 minutes more until softened; remove and let stand until cool enough to handle. Cut a 1/4-in. slice off the top of each onion. (Slice a little more off if having trouble removing the insides.) Remove center, leaving a 1/2-in shell. Chop centers and tops of onions; set aside. In a skillet, cook bacon until crisp; remove to paper towel to drain. In the drippings, saute chopped onion until tender. Stir in bread crumbs and parsley. Add the butter and mushrooms; cook until mushrooms are tender. Add bacon, salt, pepper and nutmeg. Stuff onion shells; place in an ungreased shallow 1-qt. baking dish. Pour broth around onions. Bake, uncovered, at 375° for 45 minutes or until tender, basting outside of onions frequently during the first 15 minutes. Sprinkle with parsley if desired.

Other nice additions: minced garlic, chopped red and/or green bell pepper.

About this Recipe

Course/Dish: Vegetables