Stuffed Onions With Bacon and Swiss Cheese.

“From "Everyday Food" magazine. We often have a glut of onions from our organic box and I though this looked like a tasty way to use them up quickly. Will try soon with a salad for a light supper.”
READY IN:
1hr 40mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 4 medium yellow onions, peeled and hollowed (save insides)
  • 12 cup chicken stock
  • 4 slices bacon, sliced in 1/2 inch pieces
  • 2 slices white bread, torn in small pieces
  • 4 ounces swiss cheese, shredded (about 1 cup)
  • 2 tablespoons chopped flat leaf parsley

Directions

  1. Preheat oven to 450 degrees.
  2. Place onions cored side up in a baking dish.
  3. Add broth to bottom of dish.
  4. Cover with foil.
  5. Bake 20 minutes until onions are just soft and remove from pan with slotted spoon.
  6. Drain liquid from pan and place onions back inches
  7. Chop reserved insides of onions and set aside.
  8. In medium skillet, cook baken until crisp, add reserved onions and cook about 10 minutes until onions are golden brown.
  9. Remove skillet from heat and add bread, cheese and parsley.
  10. Add seasoning to taste.
  11. Fill hollowed onions with mixture, pressing down with back of spoon. Bake uncovered 20- 25 minutes.

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