Stuffed Onions Georgia

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!

• Ready In: 1 hr 20 mins
• 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

1. Very carefully hollow out the onions leaving shells about 1/2 inch thick.
2. Set aside the shells and finely chop the onion pieces.
3. Place the shells in a large saucepan and add enough water to cover. Bring to a boil and cook about 6 minutes.
4. Place the bacon in a skillet set over medium heat and saute until just transparent.
5. Add the chopped onion and continue to saute 3 minutes, until onions are beginning to color.
6. 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.
7. Spoon stuffing into prepared onion shells. Place shells in a greased baking dish large enough to hold the onions in one layer.
8. Cover dish with foil and bake 1 hour at 375 degrees, or until onions are tender when pierced with a fork.
9. Let sit 5 minutes before serving.