*  Exported from  MasterCook  *
 
                               Stuffed Onions
 
 Recipe By     : Taste of Home, June/July, 1997
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Taste Of Home                    Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    6      medium        yellow onions (about 2 pounds)
    2      strips        bacon -- cut into 1 pieces
      1/4  cup           dry bread crumbs
    2      tablespoons   fresh parsley or 2 teaspoons dried parsley -- chopped
    1 1/2  cups          fresh mushrooms -- sliced
      1/4  teaspoon      salt
           dash          pepper
           dash          nutmeg
      1/2  cup           beef broth
                         additional parsley, optional
 
 In a Dutch oven, bring a small amount of water to a boil.  Peel onions; using
 a slotted spoon, place onions in boiling water.  Cook for 4-6 minutes or
 until softened; remove and let stand until cool enough to handle.  Cut a
 1/4-in. slice off the top of each onion.  Remove center, leaving a 1/2-in.
 shell.  Chop centers and tops of onions; set aside.  In a skillet, cook bacon
 until crisp; remove to paper towel to drain.  In the drippings, saute chopped
 onion until tender.  Stir in bread crumbs and parsley.  Add the butter and
 mushrooms; cook until mushrooms are tender.  Add bacon, salt, pepper, and
 nutmeg.  Stuff onion shells; place in an ungreased shallow 1-qt. baking dish.
  Pour broth around onions. Bake, uncovered, at 375 degrees for 45 minutes or
 until tender, basting frequently during the first 15 minutes.  Sprinkle with
 parsley if desired.
 
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