Mmm, onions. Whether you like them sliced on your summer burger fresh off the grill or sauteed in your Thanksgiving stuffing, this ubiquitous vegetable serves as a staple across every cuisine. Low in calories but packed with flavor, onions are a must for so many dishes, and this stuffed onion recipe from Pittman & Davis allows our big, mild Onions to shine like they were meant to!
Our Texas 1015 Onions are a perfect choice to use in this fragrant, flavorful dish. A wonderful accompaniment to a Sunday roast!
Ingredients:
- 2 lbs. Pittman & Davis Onions, peeled
- 2 bacon strips, cut into 1″ pieces
- ¼ c. dry breadcrumbs
- 2 tsp. dried parsley flakes
- 1 Tbsp. butter
- 1½ c. mushrooms, sliced
- ¼ tsp. salt
- ⅛ tsp. ground black pepper
- ⅛ tsp. ground nutmeg
- ½ c. broth, beef, chicken or vegetable
Directions:
- Preheat oven to 375°F.
- Bring a small amount of water to a boil in a stockpot or Dutch oven. Add onions to pot and boil until softened (about 4-6 minutes). Remove from pot and allow to cool.
- Once onions are cool enough to handle slice off a quarter inch from the tops and remove the centers, leaving a half-inch shell. Chop centers and tops of onions; set aside.
- Fry bacon in a skillet until crisp then remove to paper towels to drain.
- Sauté chopped onion in bacon drippings until tender. Stir in breadcrumbs, parsley, butter and mushrooms; cook until mushrooms are tender.
- Crumble bacon into pieces and add to pan along with the spices; stir together.
- Stuff onion shells with breadcrumb mixture and place in a shallow, ungreased 1-quart baking dish. Pour broth around onions.
- Bake, uncovered, until tender (about 45 minutes), basting frequently during the first 15 minutes.
- Sprinkle with parsley and serve.
