Baked Onions with Dill Recipe

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Baked Onions with Dill Recipe

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My husband likes any kind of onion dish, and this is one of our favorites. It's perfect for serving with a roast beef—the taste of the sweet onions accents the meat wonderfully. I especially enjoy baking, but when you raise beef cattle like we do, you get good at cooking meat dishes!
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Bake: 1 hour
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Bake: 1 hour

Ingredients

  • 6 medium onions
  • 6 slices Jones Dairy Farm Dry-Aged Bacon
  • 1/4 cup tomato juice
  • 2 tablespoons bacon drippings
  • 2 tablespoons brown sugar
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon paprika
  • 1/2 teaspoon dill seeds
  • Chopped fresh parsley

Directions

Peel onions; cut widthwise into halves. Place cut sides up in greased 10- x 6- x 2-in. baking pan. Fry bacon until crisp; drain and crumble over onions. Combine the tomato juice, bacon drippings, brown sugar, salt, pepper, paprika and dill seeds; pour over onions. Cover with foil; bake at 325° for 1 hour or until tender, basting occasionally. Sprinkle with parsley at serving time. (Serving suggestion: This dish is great with roast beef!) Yield: 6 servings.
Originally published as Baked Onions with Dill in Country Woman September/October 1987, p29

Nutritional Facts

1 each: 134 calories, 9g fat (0 saturated fat), 5mg cholesterol, 469mg sodium, 12g carbohydrate (0 sugars, 0 fiber), 3g protein. Diabetic Exchanges: 2 vegetable, 2 fat.

  • 6 medium onions
  • 6 slices Jones Dairy Farm Dry-Aged Bacon
  • 1/4 cup tomato juice
  • 2 tablespoons bacon drippings
  • 2 tablespoons brown sugar
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon paprika
  • 1/2 teaspoon dill seeds
  • Chopped fresh parsley
  1. Peel onions; cut widthwise into halves. Place cut sides up in greased 10- x 6- x 2-in. baking pan. Fry bacon until crisp; drain and crumble over onions. Combine the tomato juice, bacon drippings, brown sugar, salt, pepper, paprika and dill seeds; pour over onions. Cover with foil; bake at 325° for 1 hour or until tender, basting occasionally. Sprinkle with parsley at serving time. (Serving suggestion: This dish is great with roast beef!) Yield: 6 servings.
Originally published as Baked Onions with Dill in Country Woman September/October 1987, p29

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