Onion Cups

• 1/2 cup sour cream
• 4 teaspoons horseradish
• 4 large red onions
• 1 tablespoon olive oil
• 1/4 teaspoon salt, divided
• 1/4 teaspoon black pepper, divided
• 2 slices bacon, fried until crisp (Save 1 tbsp of grease)
• 1 (16 ounce) can chopped beets
• 1 garlic clove
• 1 teaspoon rosemary
• 1 large red bell pepper

1. Combine sour cream and horseradish; chill until ready to serve.
2. Pre-heat oven to 400u0b0F.
3. Halve and peel red onion; CAREFULLY remove the outer TWO rings and place into shallow baking dish; upside down.
4. Brush with oil and add 1/2 of salt and pepper.
5. Roast for 15-20 minutes.
6. Fry bacon.
7. Chop peppers, garlic, and remaining onion; brown in leftover bacon grease for about 5 minutes.
8. Place beets, rosemary, and remaining salt/pepper into pan with garlic and peppers; cook another 5 minutes.
9. Carefully turn roasted onions right-side up and place veggies into each cup, stuffing until all mixture is used.
10. Top with crumbled bacon.
11. Return to oven and roast another 5 minutes.
12. Serve with horseradish/sour cream sauce.

sour cream, horseradish, red onions, olive oil, salt, black pepper, bacon, beets, garlic, rosemary, red bell pepper

Taken from www.food.com/recipe/onion-cups-12116 (may not work)