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Vegetable-Stuffed Baked Onions

Vegetable-Stuffed Baked Onions

"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."
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Ingredients

1 h 10 m servings
Serving size has been adjusted!
Original recipe yields 8 servings

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Directions

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  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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Reviews

Read all reviews 4
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what a tasty way to enjoy an onion.

A bit labor-intensive, but tasty.

I customized this and only made 3 because I wasn't sure how they would turn out. I added more bacon than what the recipe calls for and I eyed out the bread crumbs, beef broth, and red pepper. A...

The stuffing was really good! You have to make sure that you clean out the onion so that the sides are very thin. It was way too much onion. My husand I are going to try them again and use sa...

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