Stuffed Onions

Try this exciting new way to serve onions, especially good with beef!


1/2 cup milk
2 slices white bread (remove crust and break into pieces)
2 Spanish onions, peeled, ends trimmed
1 large egg, beaten
3/4 cup mushrooms chopped
5 slices of bacon, crumbled
1 teaspoon dried parsley
1/2 teaspoon black pepper
1/3 cup unseasoned breadcrumbs
splash of Tabasco
1/4 cup white wine
1/4 cup grated parmesan


Preheat oven to 375°.

Combine milk and bread and soak for 10 minutes. Place whole onions in boiling water and cook for 10 minutes, or until tender. Drain and cool.

Squeeze milk out of bread, discard milk and place bread in a medium bowl. Mix in next 8 ingredients until well blended. Cut onions in half horizontally and remove part of center for stuffing. Place onions in a baking dish and sprinkle with white wine. Fill each onion with bread mixture and sprinkle parmesan over the top. Bake uncovered for 25 minutes or until tops are brown.

Serves: 4

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