STUFFED AND BAKED ONIONS

Stuffed and Baked Onions image

Takes a little extra work, but well worth the effort. Nice accompaniment for roast beef or roast pork.

Provided by PJ's kitchen

Categories Side Dish Vegetables Onion

Time 1h10m

Yield 6

Number Of Ingredients 10

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Ingredients

6 medium onions
1 tablespoon salad oil, or as needed
1 dash paprika, or to taste
1 tablespoon butter
¼ cup light cream
¼ cup chopped black olives
2 tablespoons pecans, chopped
¼ teaspoon salt
¼ cup dry bread crumbs, or as needed
3 tablespoons melted butter

Steps:

Peel onions. Cut a thick slice from the top of each one and reserve.
Bring a large pot of salted water to a boil, about 5 minutes. Add onions and cook just until tender, watching carefully, 20 to 25 minutes.
Carefully remove onions from water and drain upside down. Brush outside of onion shells with oil and sprinkle with paprika.
Preheat the oven to 350 degrees F (175 degrees C). Lightly oil a casserole dish.
Chop reserved onion tops. Heat 1 tablespoon butter in a skillet over medium heat and add chopped onion. Cook until tender, about 3 minutes. Stir light cream, olives, pecans, and salt into the skillet. Remove from heat. Spoon onion mixture evenly into the onion shells and place into the prepared casserole dish. Sprinkle each onion with bread crumbs and drizzle evenly with melted butter. Top each with a dash of paprika.
Bake, uncovered, in the preheated oven for 20 minutes.

Nutrition Facts : Calories 193 calories, Carbohydrate 14.6 g, Cholesterol 27 mg, Fat 14.6 g, Fiber 2.5 g, Protein 2.4 g, SaturatedFat 6.8 g, Sodium 244.5 mg, Sugar 5.1 g