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Stuffed Onions

 Stuffed Onions
My husband, a pastor, was once paid in onions and potatoes by a little community. That's when I discovered this recipe. Baked with a tasty stuffing, the onions are mellow and tender.—Cathy Gilpin, Alamosa, Colorado
6 ServingsPrep: 15 min. Bake: 45 min.

Ingredients

  • 6 medium yellow onions (about 2 pounds)
  • 2 bacon strips, cut into 1-inch pieces
  • 1/4 cup dry bread crumbs
  • 2 tablespoons chopped fresh parsley or 2 teaspoons dried parsley flakes
  • 1 tablespoon butter
  • 1-1/2 cups sliced fresh mushrooms
  • 1/4 teaspoon salt
  • Dash each pepper and ground nutmeg
  • 1/2 cup beef broth
  • Additional parsley, optional

Directions

  • In a Dutch oven, bring a small amount of water to a boil. Peel
  • onions; using a slotted spoon, place onions in boiling water. Cook
  • for 4-6 minutes more until softened; remove and let stand until cool
  • enough to handle. Cut a 1/4-in. slice off the top of each onion.
  • Remove center, leaving a 1/2-in shell. Chop centers and tops of
  • onions; set aside. In a skillet, cook bacon until crisp; remove to
  • paper towel to drain. In the drippings, saute chopped onion until
  • tender. Stir in bread crumbs and parsley. Add the butter and
  • mushrooms; cook until mushrooms are tender. Add bacon, salt, pepper
  • and nutmeg. Stuff onion shells; place in an ungreased shallow 1-qt.
  • baking dish. Pour broth around onions. Bake, uncovered, at 375°
  • for 45 minutes or until tender, basting frequently during the first

2 of 2

Stuffed Onions (continued)

Directions (continued)

  • 15 minutes. Sprinkle with parsley if desired. Yield: 6 servings.
Nutritional Facts: 1 serving (1 each) equals 143 calories, 7 g fat (3 g saturated fat), 10 mg cholesterol, 286 mg sodium, 18 g carbohydrate, 3 g fiber, 4 g protein.