Stuffing Stuffed Onions

Oven-Roasted Etc. - Meals For Life, From the Kitchens of Healthy Choice Foods, c. 1996. This recipe provides a quick stuffing recipe, but I usually just use left-over stuffing (either homemade or Stovetop) since I never know what to do with leftover stuffing. If using leftover stuffing, just eliminate the "making the stuffing" part of this recipe. Also, I have used chicken broth to replace the chicken bouillon granules and both are good. Cooking time includes resting time.

• Ready In: 1 hr 5 mins
• Serves: 4
• Yields: 4 stuffed onions

Ingredients

• 4 (8 -9 ounce)  white onions, peeled (8-9 oz )
• 1  cup hot water
• 1  teaspoon instant chicken bouillon granules

• STUFFING

• 2  cups  dry bread cubes
• 1  egg, beaten
• 1⁄4 cup  finely chopped celery
• 1⁄4 cup  finely chopped  red pepper
• 2  tablespoons  snipped fresh parsley
• 2  tablespoons sesame seeds, toasted
• 2  teaspoons lemon juice
• 1⁄2 teaspoon dried marjoram
• 1⁄4 teaspoon pepper

Directions

1. Heat oven to 375*F. Cut off tops of onions. Using serrated knife, score center of each onion.
2. Scoop out center, using grapefruit spoon, leaving 1/4-inch-thick shell. (Onion centers may be chopped and frozen for later use). Place shells in 8-inch square baking dish. Set aside.
3. Combine stuffing ingredients in medium mixing bowl. Spoon stuffing evenly into shells. Pour bouillon over onions. Spray foil with nonstick vegetable cooking spray. Cover dish with foil (sprayed-side down). Bake for 25-30 minutes, or until onions are tender-crisp. Remove foil. Bake for additional 5-7 minutes, or until tops are light golden brown. Re-cover with foil. Let stand for 10 minutes before serving.