 |
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 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
|
Printed from tasteofhome.com Oct 10, 2008Copyright Reiman Media Group, Inc © 2008 |