ONION CUPS
This is a wonderfully light side dish FULL of flavor. Try it with My Honey-Lemon Chicken (Recipe #12129) found here at Recipezaar.
Provided by Michelle Bakel
Categories Vegetable
Time 50m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Combine sour cream and horseradish; chill until ready to serve.
- Pre-heat oven to 400°F.
- Halve and peel red onion; CAREFULLY remove the outer TWO rings and place into shallow baking dish; upside down.
- Brush with oil and add 1/2 of salt and pepper.
- Roast for 15-20 minutes.
- Fry bacon.
- Chop peppers, garlic, and remaining onion; brown in leftover bacon grease for about 5 minutes.
- Place beets, rosemary, and remaining salt/pepper into pan with garlic and peppers; cook another 5 minutes.
- Carefully turn roasted onions right-side up and place veggies into each cup, stuffing until all mixture is used.
- Top with crumbled bacon.
- Return to oven and roast another 5 minutes.
- Serve with horseradish/sour cream sauce.
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