Serve these bacon-and-cheese-stuffed onions as a side dish for roasts, or as an unexpected main course for dinner, supplemented by a green salad. Don’t rush the cooking of the chopped onions; keep them on the heat until caramelized, for the best flavor.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Preheat oven to 450°F. Arrange onions in an 8-inch 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 minutes. Remove onions from baking dish. Pour off hot liquid from dish, then return onions.
Step 2
Meanwhile, in a medium skillet, cook bacon over medium heat, stirring occasionally, until crisp, 3 to 5 minutes. Add chopped onions; cook, stirring often, until golden brown, 10 to 15 minutes. Remove from heat; add bread, cheese, and parsley. Season with salt and pepper; stir to combine.
Step 3
Fill hollowed onions with bread mixture, pressing with back of spoon to pack tightly. Sprinkle with more cheese. Bake, uncovered, until golden brown on top, 20 to 25 minutes.
Hollowing Onions
Step 4
Cut off the top quarter from each onion, and core with a melon baller, leaving 1/4 inch (1 to 2 layers) of onion intact on the sides and bottom. Reserve insides to chop for the stuffing.
