Stuffed Onions
- Number of Servings: 4
Ingredients
4 Medium Sized Sweet OnionsStale Italian Bread2 Tbsp of Olive Oil3 Slices of Bacon, Finely Chopped3 Garlic cloves, minced3 Tbsp grated parmesan cheese1/4 cup fresh chopped parsleysalt & pepper
Pre-cook the onions in the skins in boiling water until they can be easily pierced with a fork. Remove and let cool. Cut off the tops and peel off the skins. Cut a small slice off the bottom so that onion will stand on its own. Using a small sharp knife, remove the center of the onion, leaving a 1/3 of an inch boarder, and leaving the bottom intact. Chop the onion finely.
Preheat the oven to 375 degrees F. Cut the bread into 1/2 inch dice, and measuer out 1 cup. In a frying pan cook 1/2 of the chopped onions, the garlice, olive oil and the bacon until the onions are tender and the bacon is thoroughly cooks. Add the bread cubes and cook until golden. Remove from the head and add salt & pepper, cheese and the chopped parsley. Stuff the onions and place in a baking dish with 1 inch of water at the bottom. Cook for 30 - 40 minutes or until the onions are fork tender and the filling is golden brown. Serve either warm or at room temperature.
Number of Servings: 4
Recipe submitted by SparkPeople user MELSKI1129.
Preheat the oven to 375 degrees F. Cut the bread into 1/2 inch dice, and measuer out 1 cup. In a frying pan cook 1/2 of the chopped onions, the garlice, olive oil and the bacon until the onions are tender and the bacon is thoroughly cooks. Add the bread cubes and cook until golden. Remove from the head and add salt & pepper, cheese and the chopped parsley. Stuff the onions and place in a baking dish with 1 inch of water at the bottom. Cook for 30 - 40 minutes or until the onions are fork tender and the filling is golden brown. Serve either warm or at room temperature.
Number of Servings: 4
Recipe submitted by SparkPeople user MELSKI1129.
Nutritional Info Amount Per Serving
- Calories: 189.0
- Total Fat: 10.9 g
- Cholesterol: 7.0 mg
- Sodium: 234.2 mg
- Total Carbs: 17.7 g
- Dietary Fiber: 2.5 g
- Protein: 5.8 g
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