"1956" Stuffed Onions

Name: "1956" Stuffed Onions
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6 serving(s)
Ingredients: 6 large onions (i like to use the yellow); 3/4 cup boiling water; 1/2 teaspoon salt or 1/2 teaspoon salt substitute; 1/2 lb sausage (turkey sausage works well too); 1/2 cup cooked navy beans; 1/8 teaspoon pepper; 1/2 teaspoon salt (2nd measurement needed); 1/2 teaspoon dry mustard; 1/2 cup breadcrumbs; 2 tablespoons finely chopped celery tops; 1 tablespoon brown sugar

Submitted by bbdll18

"This is a recipe that my grandmother used to make and taught it to me. Ironically, it is from a home-economics book that she had in school wayyyy back in 1956. My children are reputed "onion haters" but devour these every time... I always have to make the entire recipe for just the 3 of us."

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Ready In:: 1hr
Ingredients:: 11
Serves:: 6

ingredients

6 large onions (i like to use the yellow)
³⁄₄ cup boiling water
¹⁄₂ teaspoon salt or 1/2 teaspoon salt substitute
¹⁄₂ lb sausage (turkey sausage works well too)
¹⁄₂ cup cooked navy beans
¹⁄₈ teaspoon pepper
¹⁄₂ teaspoon salt (2nd measurement needed)
¹⁄₂ teaspoon dry mustard
¹⁄₂ cup breadcrumbs
2 tablespoons finely chopped celery tops
1 tablespoon brown sugar

directions

Cook onions in the boiling, salted water for 20 minutes; Drain and cool.
Cook sausage in frying pan until lightly browned; Drain off fat.
Remove the centers of the onions, leaving a bottom so that the filling does not fall through; Set aside.
Add beans, chopped onion centers, and seasonings to cooked sausage; mix well.
Divide mixture and stuff into the 6 onion"bowls" you have created; place in baking dish.
Mix bread crumbs, celery, and brown sugar together; sprinkle onto the top of each onion.
Bake onions at 350 degrees F for 30 minutes.
Wonderful when served with fresh, steamed green beans and clover leaf rolls.