Stuffed Onions Recipe
Stuffed Onions Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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
Recommended: The 13x9 Thanksgiving
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Bake: 45 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Bake: 45 min.

Ingredients

  • 6 medium yellow onions (about 2 pounds)
  • 2 Jones Dairy Farm Dry-Aged 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 15 minutes. Sprinkle with parsley if desired. Yield: 6 servings.
Originally published as Stuffed Onions in Taste of Home June/July 1997, p45

Nutritional Facts

1 each: 143 calories, 7g fat (3g saturated fat), 10mg cholesterol, 286mg sodium, 18g carbohydrate (9g sugars, 3g fiber), 4g protein.

  • 6 medium yellow onions (about 2 pounds)
  • 2 Jones Dairy Farm Dry-Aged 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
  1. 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 15 minutes. Sprinkle with parsley if desired. Yield: 6 servings.
Originally published as Stuffed Onions in Taste of Home June/July 1997, p45

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Trilby Yost User ID: 5195621 41587
Reviewed Jun. 13, 2010

"These onions are a great accompaniment for roasts. I like to add chopped celery to the ingredients to be sauteed."

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