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Vegetable-Stuffed Baked Onions

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

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

Printed from tasteofhome.com Oct 10, 2008

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Vegetable-Stuffed Baked Onions cont.

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.