Baked Stuffed Onions

1
Kelly Williams

By
@WildfloursCottageKitchen

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)

Rating:

★★★★★ 2 votes

Comments:
Serves:
6
Prep:
15 Min
Cook:
45 Min

Ingredients

  • 6
    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.
    butter
  • 1 1/2
    cups sliced fresh mushrooms
  • 1/4 tsp.
    salt
  • ·
    dash each of pepper and nutmeg
  • 1/2 cup
    beef broth
  • ·
    more chopped fresh parsley for garnish, optional

How to Make Baked Stuffed Onions

Step-by-Step

  1. 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.

Printable Recipe Card

About Baked Stuffed Onions

Course/Dish: Vegetables




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