Stuffed Onions With Bacon and Swiss Cheese.

READY IN: 1hr 40mins
Recipe by Ppaperdoll

From "Everyday Food" magazine. We often have a glut of onions from our organic box and I though this looked like a tasty way to use them up quickly. Will try soon with a salad for a light supper.

Top Review by Little Squirrel

We made this for Thanksgiving dinner tonight and we thought the stuffing was quite delicious! The only change I made was to keep chicken stock in the dish all through the cooking instead of draining them half way through. I found the onions were drying out a bit too much, so by adding a little more stock and recovering them the last 5 minutes of cooking made them nice and tender. Thanks for the recipe!

Ingredients Nutrition

  • 4 medium yellow onions, peeled and hollowed (save insides)
  • 12 cup chicken stock
  • 4 slices bacon, sliced in 1/2 inch pieces
  • 2 slices white bread, torn in small pieces
  • 4 ounces swiss cheese, shredded (about 1 cup)
  • 2 tablespoons chopped flat leaf parsley


  1. Preheat oven to 450 degrees.
  2. Place onions cored side up in a baking dish.
  3. Add broth to bottom of dish.
  4. Cover with foil.
  5. Bake 20 minutes until onions are just soft and remove from pan with slotted spoon.
  6. Drain liquid from pan and place onions back inches
  7. Chop reserved insides of onions and set aside.
  8. In medium skillet, cook baken until crisp, add reserved onions and cook about 10 minutes until onions are golden brown.
  9. Remove skillet from heat and add bread, cheese and parsley.
  10. Add seasoning to taste.
  11. Fill hollowed onions with mixture, pressing down with back of spoon. Bake uncovered 20- 25 minutes.

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