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*All recipes on this blog (unless otherwise noted) are Martha Stewart's from the Everyday Food Cookbooks here and here, they are not my own. If other than this I will post links to the recipes or indicate that they are originals*

Thursday, April 19, 2012

Stuffed Onions

What is a stuffed onion you say?  Well there it is!  I didn't know either, so don't feel bad.
In fact I have passed over this recipe countless time when planning meals, frankly I was afraid of it. 
I didn't know what it would be like, how can you make an onion a side dish?  
Well don't be afraid my faithful readers, stuffed onions are delightful!
Just like anything else that you put cheese and bacon in...how could it not be delish?!?
I served this stuffed onion with a  spicy paprika rubbed pork chop, which was also very tastey.
All in all this meal was a hit and you should make a stuffed onion and impress your husband, boyfriend, wife, family, children, etc....
ENJOY!

Stuffed Onions
4 large yellow onions, peeled and hollowed, insides chopped and reserved
1/2 cup low sodium chicken broth
4 slices bacon (4oz), cut crosswise into 1/2 in thick pieces
2 slices white sandwich bread, torn into small pieces
1 cup shredded Gruyere or Swiss cheese (4 oz), plus more for sprinkling
2 T coarsely chopped fresh flat leaf parsley (I skipped this)
S&P

Preheat oven to 450.  Arrange onions in an 8 in baking dish, hollowed side up.
Pour chicken broth into dish, around onions.  Cover pan tightly with aluminum foil.  Bake onions until tender when pierced with the tip of a sharp knife, about 20 min.  Remove onions from baking dish, pour off liquid from dish, then return onions to the dish.
Meanwhile in a med skillet, cook bacon over med heat, stirring occasionally until crisp, 3-5 min. 
Add chopped onions; cook stirring often until golden brown, 10-15 min.
Remove from the heat; add bread, cheese and parsley.  Season with S&P; stir to combine.
Fill hollowed onions, with bread mixture pressing with back of spoon to pack tightly.  Sprinkle with cheese.
Bake, uncovered, until golden brown on top, 20-25 min. 
Serves 4.

Spicy Paprika Rub
4 tsp paprika
2 tsp coarse salt
1 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp cayenne pepper
1/2 tsp ground all spice (I used nutmeg)


In a small bowl, mix all ingredients.
Because of paprika's strong taste, this rub is best paired with fattier foods, including salmon, skirt steak, pork loin and whole chicken.
YUM...you won't be sorry!
Makes 9 tsp.

Logan Rating: ****

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