Pork Stuffed Onions

Laura Yoder


I'm not sure where this recipe came from originally but my mom made these when I was growing up and we loved them. We felt it was a special occasion when mom made these. They are so good.


★★★★★ 1 vote



  • 2 lb
    ground pork
  • 4 large
    sweet onions (vidalia are the best)
  • 2 tsp
  • 1
    egg - beaten
  • 1/3 c
    diced green bell pepper
  • 3/4 tsp
    dill weed
  • 1/4 tsp
  • 1 c
    long grain rice, uncooked
  • 1 c
    cheddar cheese soup
  • 1 Tbsp
  • 1/4 c

How to Make Pork Stuffed Onions


  1. Peel onions and cut in half crosswise. Remove centers of onions leaving about 1/2" shell. Chop up centers into pork. Add dill, salt, pepper and rice, green pepper, egg and about 2/3 c. of the soup. Mix well.
  2. Divide mixture into 8 portions and fill onion shells rounding off the tops. Place in a roasting pan. Pour 1/4 c. boiling water into pan and cover tightly. Bake at 350 degrees for 50 minutes. Baste onions with the liquid and bake uncovered for 10 minutes.
  3. Pour off 1/2 cup pan juices into a small sauce pan. Stir in flour. Add milk to remaining soup can, stiring to mix. Add to pan liquid and cook until thick. Pour over onions to serve.

Printable Recipe Card

About Pork Stuffed Onions

Course/Dish: Other Side Dishes Pork
Main Ingredient: Pork
Regional Style: American

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