Stuffed Onions Recipe

Name: Stuffed Onions
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

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 375u00b0 for 45 minutes or until tender, basting frequently during the first 15 minutes. Sprinkle with parsley if desired.

354

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 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, and more.

Yes, Stuffed Onions falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Stuffed Onions

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