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Stuffed Sweet Onions

Looking for an impressive addition to your Easter menu? Consider this eye-fetching idea from Rye, Colorado's Jeanne Allen. A filling of savory ham and golden bread crumbs makes these onions a decadent accompaniment to many entrees.

4 ServingsPrep: 30 min. Cook: 5 min.

Ingredients

3 quarts water
4 medium sweet onions, peeled
1 tablespoon chopped green onion
1-1/2 teaspoons minced fresh parsley
6 teaspoons butter, divided
1/2 cup chopped fully cooked lean ham
1/4 teaspoon salt
1/4 teaspoon celery seed
1/4 teaspoon pepper
1/8 teaspoon garlic powder
1/2 cup soft bread crumbs, divided

Directions

In a large saucepan, bring water to a boil. Add onions; cover and
boil for 9-11 minutes or until tender. Drain; cool for 5 minutes.
Cut a thin slice off the top of each onion; carefully hollow out,
leaving a 1/2-in. shell. Chop removed onion.
In a nonstick skillet coated with cooking spray, cook the chopped
onion, green onion and parsley in 4 teaspoons butter for 3 minutes.
Add the ham, salt, celery seed, pepper and garlic powder; cook until
onions are tender and ham is lightly browned. Stir in 1/4 cup bread
crumbs; heat through. Stuff into onion shells.
Melt remaining butter; toss with remaining bread crumbs. Sprinkle
over stuffing. Broil 6 in. from the heat for 3-4 minutes or until

2 of 2

Stuffed Sweet Onions (continued)

Directions (continued)

crumbs are lightly browned and onions are heated through. Yield: 4
servings.

Nutrition Facts: 1 serving equals 158 calories, 7 g fat (4 g saturated fat), 26 mg cholesterol, 597 mg sodium, 16 g carbohydrate, 3 g fiber, 8 g protein. Diabetic Exchanges: 2 vegetable, 1 lean meat, 1 fat.