Stuffed Onions
Total Time: Prep: 15 min. Bake: 45 min. | Serves 6
2 pounds yellow onions (about six medium onions)
Two bacon strips cut into 1-inch strips
1/4 cup of dried breadcrumbs
Two teaspoons of dried parsley flakes or two tablespoons of fresh parsley chopped
One tablespoon of butter
1-1/2 cups of fresh, sliced mushrooms
1/4 teaspoon of salt
Add a dash of nutmeg and pepper to each.
1/2 cup of beef broth
Optional, additional parsley
Directions
Set the oven to 375 degrees. Bring a small amount of water to a boil in a Dutch oven. Peel the onions, then drop them into the boiling water with a slotted spoon. Cook for 4-6 minutes until softened; remove from the heat and set aside until cool enough to handle.
Cut the top about a quarter-inch. Leave a 1/2-inch hollow shell after removing the center. Onion centers and tops should be chopped and placed aside.
Cook bacon in a skillet until crisp; transfer to paper towels to drain.
Chop and cook onion in the drippings until it is soft. Sprinkle in the parsley and bread crumbs. Add the mushrooms, butter, bacon, nutmeg, salt, and pepper. Stuff the shells with the mixture and place stuffed onion shells in a small, ungreased baking dish. Pour the broth around the onions. Bake uncovered for 45 minutes, often basting for the first 15 minutes, until tender. Add some parsley if desired.