Ingredients Jump to Instructions ↓

  1. 8 to 10 medium onions, peeled

  2. 4 bacon strips, diced

  3. 3/4 cup finely chopped carrots

  4. 1/2 cup finely chopped sweet red pepper

  5. 1-1/2 cups soft bread crumbs

  6. 1/3 cup minced fresh parsley

  7. 3 tablespoons butter, melted

  8. 1-1/2 teaspoons salt

  9. 1/2 teaspoon pepper

  10. 3/4 cup beef broth

Instructions Jump to Ingredients ↑

  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 aside 1/2 cup (discarding remaining onion or save for another use). Place onion shells in a Dutch oven and cover with water. Bring to a boil; reduce heat and cook for 8-10 minutes. 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 drippings for 8 minutes or until tender. Remove from the heat; stir in the bread crumbs, parsley, butter, salt, pepper and reserved bacon. 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. Yield: 8-10 servings.


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