Title: Stuffed Onions
Categories: Taste Vegetable
Yield: 6 Servings

6	md	Yellow onions (about 2 pounds)
2		Strips bacon; cut into 1" pieces
1/4	c	Dry bread crumbs
2	tb	Fresh parsley or 2 teaspoons dried, chopped
		; parsley
1 1/2	c	Fresh mushrooms; sliced
1/4	ts	Salt
1	ds	Pepper
1	ds	Nutmeg
1/2	c	Beef broth
		Additional parsley; optional

In a Dutch oven, bring a small amount of water to a boil. Peel onions; using a slotted spoon, place onions in boiling water. Cook for 4-6 minutes or until softened; remove and let stand until cool enough to handle. Cut a 1/4-in. slice off the top of each onion. Remove center, leaving a 1/2-in. shell. Chop centers and tops of onions; set aside. In a skillet, cook bacon until crisp; remove to paper towel to drain. In the drippings, saute chopped onion until tender. Stir in bread crumbs and parsley. Add the butter and mushrooms; cook until mushrooms are tender. Add bacon, salt, pepper, and nutmeg. Stuff onion shells; place in an ungreased shallow 1-qt. baking dish. Pour broth around onions. Bake, uncovered, at 375 degrees for 45 minutes or until tender, basting frequently during the first 15 minutes. Sprinkle with parsley if desired.

Posted to MM-Recipes Digest V4 #1 by crmcbride@juno.com (Caroline R McBride) on Jul 14, 1997

Recipe by: Taste of Home, June/July, 1997

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