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Ingredients Jump to Instructions ↓

  1. 10 Onions - sweet variety (medium)

  2. 1 cup 146g / 5.1oz Seasoned breadcrumbs

  3. 1 cup 62g / 2 1/5oz Corn kernels

  4. 1 cup 146g / 5.1oz Zucchini - diced

  5. 1 cup 110g / 3.9oz Grated carrots

  6. 1 cup 146g / 5.1oz Beets - diced

  7. 1 cup 237ml Water Glaze

  8. 1/2 cup 118ml Honey

  9. 3 tablespoons 45ml Dijon mustard

  10. 2 tablespoons 30ml Balsamic vinegar

  11. 2 teaspoons 10ml Paprika - (which?)*

  12. 1/2 teaspoon 2 1/2ml Ground ginger

  13. 1 1/2 teaspoons 7 1/2ml Salt

  14. 1 teaspoon 5ml Pepper

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Preheat oven to 350F. Peel onion, slice in halfon the equator. Remove centres leaving a bowl in the onion halves. FILLING: In a bowl, stir together 1/2 c breadcrumbs, corn, zucchini, carrots & beets. Firmly pack into onion hollows. Arrange in a shallow baking dish & pour water around the base. GLAZE: In a separate bowl, whisk together the glaze ingredients. Drizzle half the mixture over the top of the onions. Bake 30 minutes. Drizzle with remaining glaze & bake another 30 minutes. Just before serving, sprinkle onions with remaining breadcrumbs & broil until the crumbs are toasted & golden brown. * The recipe doesn't state which paprika, but I would opt for the sweeter Hungarian variety.

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