Stuffed Sweet Onions Recipe
Stuffed Sweet Onions Recipe photo by Taste of Home
Publisher Photo
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.
Recommended: The 13x9 Thanksgiving
MAKES:
4 servings
TOTAL TIME:
Prep: 30 min. Cook: 5 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 30 min. Cook: 5 min.

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

Directions

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.
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.
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 stuffed onion: 158 calories, 7g fat (4g saturated fat), 26mg cholesterol, 597mg sodium, 16g carbohydrate (10g sugars, 3g fiber), 8g protein. Diabetic Exchanges: 2 vegetable, 1 lean meat, 1 fat.

  • 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
  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

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