Print
Email
Add a photoServings: 4
Ingredients
- 4 x Vidalia or possibly other large, sweet onions, peeled
- 1 c. (250 ml) bread crumbs
- 4 ounce (100 g) country ham, finely minced
- 1 tsp (5 ml) dry sage Freshly grnd pepper to taste
- 1 Tbsp. (15 ml) butter
Directions
- Trim the root end of the onions just sufficient to allow them to sit flat and cut a wide cone-shaped hollow in the top of the onions. Place in a lightly greased baking dish and bake covered in a preheated 400F (200C) oven for 30 min.
- Remove from the oven and allow to cold slightly. Scoop out the interior of the onions using a spoon, leaving a shell about 1/4 inch (5 mm) thick. Chop the centers of the onions and mix with the bread crumbs, ham, sage, and pepper. Fill the onion shells with the mix, mounding it in the center. Return the onions to the baking dish and dot with butter. Add in sufficient water to the dish to come about one quarter up the sides of the onions and bake uncovered for an additional 30 to 45 min, till the stuffing is golden. Serve hot or possibly at room temperature.
- Serves 4 to 6.
- Recipes
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 184g | |
| Recipe makes 4 servings | |
| Calories 217 | |
| Calories from Fat 56 | 26% |
| Total Fat 6.3g | 8% |
| Saturated Fat 2.68g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 28mg | 9% |
| Sodium 583mg | 24% |
| Potassium 284mg | 8% |
| Total Carbs 30.22g | 8% |
| Dietary Fiber 2.5g | 8% |
| Sugars 8.01g | 5% |
| Protein 9.8g | 16% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
