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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Looking for an impressive addition to your Easter menu? Consider this eye-fetching idea from Rye, Colorado's Jeanne Allen. A filling of savory ham and golden bread crumbs makes these onions a decadent accompaniment to many entrees. 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 celery seed |
1/4 teaspoon pepper |
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 cooking spray, cook the chopped onion, green onion and parsley in 4 teaspoons butter for 3 minutes. Add the ham, salt, celery seed, pepper 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. Yield: 4 servings.
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