Stuffed Onions

Name: Stuffed Onions
Yield: serves 4
Ingredients: 4 large yellow onions, peeled and hollowed (see below), insides chopped and reserved; 1/2 cup low-sodium chicken broth; 4 slices bacon (4 ounces), cut crosswise into 1/2-inch-thick pieces; 2 slices white sandwich bread, torn into small pieces; 1 cup shredded Gruyère or Swiss cheese (4 ounces), plus more for sprinkling; 2 tablespoons coarsely chopped fresh flat-leaf parsley; Coarse salt and freshly ground pepper

December 22, 2011

Serve these bacon-and-cheese-stuffed onions as a side dish for roasts, or as an unexpected main course for dinner, supplemented by a green salad. Don’t rush the cooking of the chopped onions; keep them on the heat until caramelized, for the best flavor.

Recipe notes

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