Stuffed Baked Onions

This is definitely on of my favorite “go to’s”, a wonderful side dish and perfect with a big fat juicy steak!

Don’t rush the cooking of the chopped onions. Keep them on the stove until the natural sugars are caramelized, yielding a deep, rich, sweet flavor.

4 med yellow onions ( 8-10 ounces each) Peeled and hollowed( using a Mellon baller), leaving 1-3 layers of onion/ or 1/4 inch wall. Reserve insides, chop and set aside for filling

1/2 cup chicken stock

4 slices bacon chopped

2 slices sandwich bread cut or torn into small pieces

4 oz Gruyere ( or Swiss) cheese, shredded plus more for garnish on top

4 Tbsp chopped flat leaf parsley

coarse salt and ground pepper

1. Preheat oven to 450. in a 8x8 baking dish, arrange onions cored side up. pour stock into the bottom of the pan. Cover pan tightly with foil. Bake onions until tender, about 20 minutes. Remove from liquid , drain liquid from the pan; return onions to pan cored side up. Set aside

2. In a medium skillet, cook bacon over medium heat until crispy, 3-5 minutes. Add chopped onions, cook stirring, until golden brown, 10-12 minutes more.

3. Remove from heat: add bread, cheese, and parsley. Season with salt and pepper; stir to combine

4. Fill hollowed out onions with mixture, pressing with the back of the spoon to pack in. Top each onion with the rest of the cheese. Bake uncovered, until golden brown 20-25 minutes