Roasted Onions with Stuffing
8-10 medium onions, peeled
4 bacon strips, diced
96g carrots, finely chopped
68g sweet red pepper, finely chopped
90g fresh breadcrumbs
10g fresh parsley, minced
175ml beef broth
salt & pepper
- Cut 12mm off top of onions - trim bottom so onion sits flat. Scoop out inside of onion to 12mm thickness. Finely chop discarded onion and set aside. Place onions in large pot (preferably a dutch oven), cover with water, and bring to a boil. Reduce heat and cook for 8-10 minutes.
- In a large skillet, cook bacon until crisp. Remove bacon and drain. In bacon drippings, sautee onions, peppers, and leftover onion for 8-10 minutes until tender. Remove from heat and stir in breadcrumbs, salt, pepper, butter, and bacon.
- Drain onion shells. Fill each onion until about 2/3rd full. Place in a shallow baking dish and pour broth over onions.
- Cover and bake for 45-50 minutes until cooked through at 180°C.