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Vegetable-Stuffed Baked Onions

By: Ruth Andrewson  
"Stuffed with carrots, red pepper, diced bacon and bread crumbs, these elegant baked onions will dress up any special-occasion meal. My mother often pulled out this recipe when company was coming."

Rating: This weblink has been rated 2 times with an average star rating of 4.0 Read Reviews (2)

Rate/Review | 157 people have saved this

Prep Time:
25 Min
Cook Time:
45 Min
Ready In:
1 Hr 10 Min

Servings  (Help)

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Original Recipe Yield 8 servings
 

Ingredients

  • 8 medium onion, peeled
  • 4 bacon strips, diced
  • 3/4 cup finely chopped carrots
  • 1/2 cup finely chopped sweet red pepper
  • 1 1/2 cups soft bread crumbs
  • 1/3 cup minced fresh parsley
  • 3 tablespoons butter, melted
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 3/4 cup beef broth

Directions

  1. Cut 1/2 in. off the top of each onion; trim bottom so onion sits flat. Scoop out center, leaving a 1/2-in. shell. Chop remaining onion, set 1/2 cup aside (discarding remaining onion or save for another use). Place onion shells in a Dutch oven or large saucepan and cover with water. Bring to a boil; reduce heat and cook for 8-10 minutes.
  2. Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 1 teaspoon drippings. In same skillet, saute the chopped onion, carrots and red pepper in dripping for 8 minutes or until tender. Remove from the heat; stir in the bread crumbs, parsley, butter, salt, pepper and bacon.
  3. Drain onion shells; fill each with about 1/3 cup vegetable mixture. Place in an ungreased shallow 3-qt. baking dish. Pour broth over onions. Cover and bake at 350 degrees F for 45-50 minutes or until heated through.
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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 11, 2007 by j_papst 
what a tasty way to enjoy an onion. MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 7, 2008 by jennwhitehead 
A bit labor-intensive, but tasty. MORE

 
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