VEGETABLE-STUFFED BAKED ONIONS

Vegetable-Stuffed Baked Onions image

Stuffed with carrots, red pepper, diced bacon and bread crumbs, these elegant baked onions will dress up any special-occasion meal. My mother often pulled out this recipe when company was coming.

Provided by Taste of Home

Time 1h10m

Yield 8-10 servings.

Number Of Ingredients 10

Ingredients

8 to 10 medium onions, peeled
4 bacon strips, diced
3/4 cup finely chopped carrots
1/2 cup finely chopped sweet red pepper
1-1/2 cups soft bread crumbs
1/3 cup minced fresh parsley
3 tablespoons butter, melted
1-1/2 teaspoons salt
1/2 teaspoon pepper
3/4 cup beef broth

Steps:

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.

Nutrition Facts : Calories 155 calories, Fat 9g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 561mg sodium, Carbohydrate 16g carbohydrate (8g sugars, Fiber 3g fiber), Protein 3g protein.