Description
Stuffed Onions – A unique and absolutely delicious side dish to elevate any meal!
Ingredients
Scale
- 4 large sweet yellow onions
- 1 cup broth (chicken broth or vegetable)
- 6 slices of hickory smoked bacon, cut into 1 inch pieces
- 2 slices of bread, cubed (I recommend sourdough)
- 1/2 teaspoon ground black pepper
- 3/4 tablespoon ground sage
- 1 1/2 cups Gruyere cheese, shredded
Instructions
- Preheat oven to 450 degrees F.
- Prepare onions by cutting off the top of the onion (approx. 1/3 inch). Remove tough outer layers. Cut off the bottom 1/4 inch just so they can sit flat. Use a spoon (or cookie dough scoop or melon baller) to scoop out the inside of the onion.
- Save the excess onion flesh that you scooped out and roughly chop it; set aside to be used in the stuffing later.
- Place hollowed out onion shells in deep baking dish.
- Add chicken broth to the bottom of the pan.
- Bake for 20 minutes (middle rack + uncovered) and then remove onions from pan, drain liquid, and return them to the pan. Drop oven temperature to 375 degrees F.
- While the onions are baking, cook bacon in a large skillet until it starts to get crispy. Scoop out excess grease so there is about 2-3 tablespoons left in the pan.
- Add chopped onion and let cook down over medium heat for about 5-6 minutes, moving around fairly constantly.
- Add bread, sage and pepper; stir to combine.
- Remove from heat and fold in 1 cup of cheese.
- Stuff onions with bacon mixture and top with additional cheese.
- Cover loosely with aluminum foil and bake for approximately 15 minutes. Remove foil and let bake an additional 5 minute or until cheese is melted.
- Let cool slightly, serve and enjoy!
Notes
- Prep Ahead: you can easily prep the onions ahead of time by hollowing them out and leaving them in the fridge, covered.
- Gluten-Free: feel free to make this gluten-free by using gluten-free bread.
- Dairy-Free: feel free to use a dairy-free cheese if you need to!