- 4
Ingredients
- 4 medium Vidalia onions
- 4 thick slices applewood-smoked bacon, finely chopped
- 1/2 pound mushrooms, finely chopped
- 1/2 cup soft bread crumbs
- 4 ounces Emmentaler cheese, grated
- 2 Tbsp. chopped fresh parsley leaves
- Salt and freshly ground black pepper to taste
- 1/2 cup chicken broth
Preparation
Step 1
Peel the onions, cut off the root ends, and, with a sharp paring knife, hollow out each one to within 1/4-inch of the sides, trimming the edges to make a wide, even opening. Arrange the onion shells in a medium baking dish, finely chop the onion pulp, and set aside.
In a large skillet, fry the bacon over moderate heat till almost crisp, add the chopped onions and mushrooms, and stir till the vegetables are golden, about 10 minutes. Add the bread crumbs, 2 Tbsp. of the cheese, the parsley and salt and pepper and stir till the cheese begins to melt, about 5 minutes.
Preheat the oven to 400 degrees F.
Stuff the onion shells with equal amounts of the mixture, pour the broth into the bottom of the dish, cover with foil, and bake 20 minutes. Uncover, sprinkle the tops with the remaining cheese, and bake till golden brown, about 20 minutes longer. Serve hot.