Stuffed Onions

• 4 large onions
• 8 slices bacon, cut in small squares
• 1/4 c. fresh chopped parsley
• 1/2 c. bread crumbs
• 1 tsp. dried marjoram
• 1 egg, beaten
• 2 Tbsp. grated Parmesan cheese
• salt and pepper to taste
• 1 small ripe tomato, peeled and diced

1. Very carefully hollow out onion, leaving shell 1/2-inch thick. Place shell in saucepan with water to cover; bring to boil and cook 6 minutes.
2. Place bacon in skillet set over medium heat until just about transparent.
3. Add chopped onions; saute 3 minutes until onions begin to color.
4. Remove and mix with the parsley, bread crumbs and marjoram.
5. Stir well and add beaten egg, Parmesan and salt and pepper to taste.
6. Stir in tomato pieces.
7. Spoon stuffing in onion shell.
8. Place in greased baking dish, cover dish with foil and bake 1 hour at 375u0b0 until they are tender when pierced with fork.
9. Let sit about 5 minutes before serving.

onions, bacon, fresh chopped parsley, bread crumbs, marjoram, egg, parmesan cheese, salt, tomato

Taken from www.cookbooks.com/Recipe-Details.aspx?id=577207 (may not work)