Stuffed Onions Georgia
- Ready In:
- 1hr 20mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 4 large sweet onions (Vidalla are good)
- 8 slices bacon, diced
- 1⁄4 cup chopped fresh parsley
- 1⁄2 cup fresh breadcrumb
- 1 teaspoon dried marjoram
- 1 egg, beaten
- 2 tablespoons grated parmesan cheese
- salt and pepper, to taste
- 1 small ripe tomatoes, peeled and diced
directions
- Very carefully hollow out the onions leaving shells about 1/2 inch thick.
- Set aside the shells and finely chop the onion pieces.
- Place the shells in a large saucepan and add enough water to cover. Bring to a boil and cook about 6 minutes.
- Place the bacon in a skillet set over medium heat and saute until just transparent.
- Add the chopped onion and continue to saute 3 minutes, until onions are beginning to color.
- Remove from heat and pour into a bowl containing the parsley, bread crumbs, and marjoram. Stir well, then add the beaten egg, parmesan, and salt and pepper to taste. Stir in tomato pieces.
- Spoon stuffing into prepared onion shells. Place shells in a greased baking dish large enough to hold the onions in one layer.
- Cover dish with foil and bake 1 hour at 375 degrees, or until onions are tender when pierced with a fork.
- Let sit 5 minutes before serving.
Questions & Replies
Got a question?
Share it with the community!
RECIPE SUBMITTED BY
I enjoy cooking the most when there is time to experiment. I substitute all kinds of ingredients to use what I have and avoid extra trips to the store. Growing up, I watched my mom cook. She never measured anything, but cooked by feel and approximations. I am known to measure quite a bit, but since I substitute so much, my dishes never taste the same way twice. I try to avoid packaged food and cook from scratch whenever possible.
Since I dislike grocery shopping in city supermarkets (too small and crowded), I shop online for groceries every 3-4 weeks and have them delivered by the store in a refrigerated truck. I just pick up milk and produce and in between. I love the local farmers markets around the city each summer and fall, too!