Roasted Onions with Stuffing
Ingredients: 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 41g butter 175ml beef broth salt & pepper
Directions: - 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.
Serves 6-8. |