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VEGETABLE STUFFED BAKED ONIONS

The Taste of Home Cookbook
New Revised 2nd Edition
Stuffed with carrots, red pepper, diced bacon and bread crumbs, these elegant baked onions will dress up any special-occasion or company meal.
Ruth Andrewson, Leavenworth, Washington
Prep: 25 min.
Bake: 45 min.
Yield: 8-10 servings.

Ingredients

~ 8 to 10 medium onions, peeled
~ 4 bacon strips, diced
~ 3/4 cup finely chopped carrots
~ 1/2 cup finely chopped sweet red pepper
~ 1½ cups soft bread crumbs
~ 1/3 cup minced fresh parsley
~ 3 tablespoons butter, melted
~ 1½ 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 removed onion; set 1/2 cup aside (discarding remaining onion or save for another use).

2) 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.

3) Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 1 teaspoon drippings.

4) In the drippings, saute the chopped onion, carrots and red pepper for 8 minutes or until tender. Remove from the heat; stir in the bread crumbs, parsley, butter, salt, pepper and bacon.

5) 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° for 45-50 minutes or until heated through.

Nutrition Facts:
1 stuffed onion equals 155 calories, 9 g fat (4 g saturated fat), 15 mg cholesterol, 561 mg sodium, 16 g carbohydrate, 3 g fiber, 3 g protein.