- 6 medium onions
- 6 slices 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
- 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
Reviews for Baked Onions with Dill
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review