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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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My husband, a pastor, was once paid in onions and potatoes by a little community. That's when I discovered this recipe. Baked with a tasty stuffing, the onions are mellow and tender.Cathy Gilpin, Alamosa, Colorado Ingredients:
6 medium yellow onions (about 2 pounds) |
2 bacon strips, cut into 1-inch pieces |
1/4 cup dry bread crumbs |
2 tablespoons chopped fresh parsley or 2 teaspoons dried parsley flakes |
1 tablespoon butter |
1-1/2 cups sliced fresh mushrooms |
1/4 teaspoon salt |
dash each pepper and ground nutmeg |
1/2 cup beef broth |
additional parsley, optional |
Directions:
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. 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 frequently during the first 15 minutes. Sprinkle with parsley if desired. Yield: 6 servings.
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