Nutrition Facts

  • One serving:
  • 1 stuffed onion
  • Calories:
  • 155
  • Fat:
  • 9 g
  • Saturated Fat:
  • 4 g
  • Cholesterol:
  • 15 mg
  • Sodium:
  • 561 mg
  • Carbohydrate:
  • 16 g
  • Fiber:
  • 3 g
  • Protein:
  • 3 g

Vegetable-Stuffed Baked Onions

Stuffed with carrots, red pepper, diced bacon and bread crumbs, these elegant baked onions will dress up any special-occasion meal. My mother often pulled out this recipe when company was coming.

SERVINGS

8-10

CATEGORY

Lower Fat

METHOD

Baked

PREP

25 min.

COOK

45 min.

TOTAL

70 min.

INGREDIENTS

  • 8 to 10 medium onions, peeled
  • 4 bacon strips, diced
  • 3/4 cup finely chopped carrots
  • 1/2 cup finely chopped sweet red pepper
  • 1-1/2 cups soft bread crumbs
  • 1/3 cup minced fresh parsley
  • 3 tablespoons butter, melted
  • 1-1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 3/4 cup beef broth

DIRECTIONS

Cut 1/2 in. off the top of each onion; trim bottom so onion sits flat. Scoop out center, leaving a 1/2-in. shell. Chop remaining onion; set aside 1/2 cup (discarding remaining onion or save for another use). Place onion shells in a Dutch oven and cover with water. Bring to a boil; reduce heat and cook for 8-10 minutes.
    Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 1 teaspoon drippings. In same skillet, saute the chopped onion, carrots and red pepper in drippings for 8 minutes or until tender. Remove from the heat; stir in the bread crumbs, parsley, butter, salt, pepper and reserved bacon.
    Drain onion shells; fill each with about 1/3 cup vegetable mixture. Place in an ungreased shallow 3-qt. baking dish. Pour broth over onions. Cover and bake at 350° for 45-50 minutes or until heated through. Yield: 8-10 servings.

Printed from tasteofhome.com Aug 29, 2008

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