Ingredients:
3 quarts water
4 medium sweet onions, peeled
1 tablespoon chopped green onion
1 1/2 teaspoons minced fresh parsley
6 teaspoons butter, divided
1/2 cup chopped fully cooked lean ham
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon celery seed
1/8 teaspoon garlic powder
1/2 cup soft bread crumbs, divided
Directions:
1. In a large saucepan, bring water to a boil. Add onions; cover and
boil for 9-11 minutes or until tender. Drain; cool for 5 minutes. Cut
a thin slice off the top of each onion; carefully hollow out, leaving
a 1/2-in. shell. Chop removed onion.
2. In a nonstick skillet coated with nonstick cooking spray, cook the
chopped onion, green onion and parsley in 4 teaspoons butter for 3 minutes.
Add the ham, salt, pepper, celery seed and garlic powder; cook until
onions are tender and ham is lightly browned. Stir in 1/4 cup bread
crumbs; heat through. Stuff into onion shells.
3. Melt remaining butter; toss with remaining bread crumbs. Sprinkle
over stuffing. Broil 6 in. from the heat for 3-4 minutes or until crumbs
are lightly browned and onions are heated through.
Serves 4
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