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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.


~ 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


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.



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