Stuffed Onions
- 6 medium yellow onions (about 2 pounds)
- 2 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
- 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 375u0b0 for 45 minutes or until tender, basting frequently during the first 15 minutes. Sprinkle with parsley if desired.
yellow onions, bacon strips, bread crumbs, parsley, butter, mushrooms, salt, pepper, beef broth, parsley
Taken from www.tasteofhome.com/recipes/stuffed-onions/ (may not work)