Stuffed Onions

1. 1

   Preheat oven to 450F.

2. 2

   Arrange onions in an 8-inch baking dish, hollowed side up.

3. 3

   Pour chicken broth into dish, around onions.

4. 4

   Cover pan tightly with aluminum foil.

5. 5

   Bake onions until tender when pierced with the tip of a sharp knife, about 20 minutes.

6. 6

   Remove onions from baking dish.

7. 7

   Pour off hot liquid from dish, then return onions.

8. 8

   Meanwhile, in a medium skillet, cook bacon over medium heat, stirring occasionally, until crisp, 3 to 5 minutes.

9. 9

   Add chopped onions; cook, stirring often, until golden brown, 10 to 15 minutes.

10. 10

    Remove from heat; add bread, cheese, and parsley.

11. 11

    Season with salt and pepper; stir to combine.

12. 12

    Fill hollowed onions with bread mixture, pressing with back of spoon to pack tightly.

13. 13

    Sprinkle with more cheese.

14. 14

    Bake, uncovered, until golden brown on top, 20 to 25 minutes.

15. 15

    Cut off the top quarter from each onion, and core with a melon baller, leaving 1/4 inch (1 to 2 layers) of onion intact on the sides and bottom.

16. 16

    Reserve insides to chop for the stuffing.

* Per serving · 4 servings · Values may vary.

No additional tips available.