Total Time
Prep 20 mins
Cook 30 mins

This is a wonderfully light side dish FULL of flavor. Try it with My Honey-Lemon Chicken (Honey-Lemon Chicken) found here at Recipezaar.

Ingredients Nutrition


  1. Combine sour cream and horseradish; chill until ready to serve.
  2. Pre-heat oven to 400°F.
  3. Halve and peel red onion; CAREFULLY remove the outer TWO rings and place into shallow baking dish; upside down.
  4. Brush with oil and add 1/2 of salt and pepper.
  5. Roast for 15-20 minutes.
  6. Fry bacon.
  7. Chop peppers, garlic, and remaining onion; brown in leftover bacon grease for about 5 minutes.
  8. Place beets, rosemary, and remaining salt/pepper into pan with garlic and peppers; cook another 5 minutes.
  9. Carefully turn roasted onions right-side up and place veggies into each cup, stuffing until all mixture is used.
  10. Top with crumbled bacon.
  11. Return to oven and roast another 5 minutes.
  12. Serve with horseradish/sour cream sauce.


Most Helpful

The sauce was the best, I will try it on alot of other stuff.

Scott Bakel October 01, 2001

A lovely side dish,this I will make again,I did,t have canned beets(not common here in S/Africa)so used cooked fresh ones.

Norahs Girl October 28, 2001

This looked very impressive with Christmas dinner. I placed the onions around the standing rib roast and used the same horseradish sauce for both. They were delicious and got rave reviews...I think they thought I went to alot of trouble, but it was easy. I did all but the last 5 minutes early, too...bonus! Thanks for the great onion recipe without loads of cheese!

marisa December 31, 2008

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