Recipe by AWinPA
This recipe comes from a tear out card from a Pfaltzgraff (company that makes dishes) calendar from the early 1990's. The recipe is credited to Patricia Kohl from Hopkinton, NY. I wish I could thank her, as this is a wonderful dish. The picture shows it garnished with fresh parsley and a scallion tied around each onion. I have never been that creative, but it is a tasty entree anyway!
- 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 See How It's Made
- 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.