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Stuffed Onions

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

6 ServingsPrep: 15 min. Bake: 45 min.

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

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

2 of 2

Stuffed Onions (continued)

Directions (continued)

15 minutes. Sprinkle with parsley if desired. Yield: 6 servings.

Nutrition Facts: 1 serving (1 each) equals 143 calories, 7 g fat (3 g saturated fat), 10 mg cholesterol, 286 mg sodium, 18 g carbohydrate, 3 g fiber, 4 g protein.