Bacon Stuffed Roasted Onions
These deceptively simple and beautiful onions will wow your dinner guests!
Serves: 6
Cook Time: 50 Minutes
Smithfield Product: Bacon
Ingredients
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1 pound Smithfield Naturally Hickory Smoked Bacon, cooked crisp and chopped (reserve drippings)
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6 large sweet onions
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1 cup chicken stock
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1/2 cup butter
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2 stalks celery, chopped
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2 garlic cloves, minced
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2 cups prepared breadcrumbs
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1 cup salted and roasted peanuts, coarsely chopped
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2 tablespoons fresh parsley, chopped
Steps
Preheat oven to 425 degrees F. Cut a 1/2-inch-thick slice from tops of onions, discarding tops, and trim just enough from bottoms for onions to stand upright. Scoop out all but 3-4 layers from each using a small ice cream scoop or spoon. Save scooped-out onion.
Arrange onion shells, open sides up in a 13” by 9” baking dish and pour chicken stock in the bottom of the pan. Cover with foil and roast for 25 minutes.
While onions are roasting, chop scooped -out onion and cook it in a large saute pan along with the butter, celery and garlic until onion is translucent (about 5 minutes). Stir in breadcrumbs and nuts. Stir in bacon and parsley. Salt and pepper to taste. Allow mixture to cool until onions are done roasting.
When onions have roasted, stuff each with stuffing mixture. Reduce oven temperature to 350 degrees F . Cover stuffed onions with foil and bake for an additional 25 minutes or until onions are tender, but not falling apart.
Recipe and photo by Smithfield.
