Stuffed Sweet Onions Recipe
Stuffed Sweet Onions Recipe photo by Taste of Home

Stuffed Sweet Onions Recipe

Publisher Photo
Looking for an impressive addition to your Easter menu? Consider this eye-fetching idea from Rye, Colorado's Jeanne Allen. A filling of savory ham and golden bread crumbs makes these onions a decadent accompaniment to many entrees.
TOTAL TIME: Prep: 30 min. Cook: 5 min.
MAKES:4 servings
TOTAL TIME: Prep: 30 min. Cook: 5 min.
MAKES: 4 servings

Ingredients

  • 3 quarts water
  • 4 medium sweet onions, peeled
  • 1 tablespoon chopped green onion
  • 1-1/2 teaspoons minced fresh parsley
  • 6 teaspoons butter, divided
  • 1/2 cup chopped fully cooked lean ham
  • 1/4 teaspoon salt
  • 1/4 teaspoon celery seed
  • 1/4 teaspoon pepper
  • 1/8 teaspoon garlic powder
  • 1/2 cup soft bread crumbs, divided

Nutritional Facts

1 serving equals 158 calories, 7 g fat (4 g saturated fat), 26 mg cholesterol, 597 mg sodium, 16 g carbohydrate, 3 g fiber, 8 g protein. Diabetic Exchanges: 2 vegetable, 1 lean meat, 1 fat.

Directions

  1. In a large saucepan, bring water to a boil. Add onions; cover and boil for 9-11 minutes or until tender. Drain; cool for 5 minutes. Cut a thin slice off the top of each onion; carefully hollow out, leaving a 1/2-in. shell. Chop removed onion.
  2. In a nonstick skillet coated with cooking spray, cook the chopped onion, green onion and parsley in 4 teaspoons butter for 3 minutes. Add the ham, salt, celery seed, pepper and garlic powder; cook until onions are tender and ham is lightly browned. Stir in 1/4 cup bread crumbs; heat through. Stuff into onion shells.
  3. Melt remaining butter; toss with remaining bread crumbs. Sprinkle over stuffing. Broil 6 in. from the heat for 3-4 minutes or until crumbs are lightly browned and onions are heated through. Yield: 4 servings.
Originally published as Stuffed Sweet Onions in Light & Tasty April/May 2006, p24

Nutritional Facts

1 serving equals 158 calories, 7 g fat (4 g saturated fat), 26 mg cholesterol, 597 mg sodium, 16 g carbohydrate, 3 g fiber, 8 g protein. Diabetic Exchanges: 2 vegetable, 1 lean meat, 1 fat.

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