CHEDDAR & BACON STUFFED ONIONS
Stuffed onions with sharp cheddar cheese, crispy bacon and spinach.
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Servings: 3 unions
Ingredients
- 3 medium Vidalia white or yellow onions (about 9 - 10 ounces each)
- olive oil
- salt and pepper
- 3 slices bacon
- 1 + ¼ cups shredded sharp cheddar cheese
- 1 packed cup fresh baby spinach stacked and thinly cut (chiffonade)
- 2 - 3 tablespoons of the roasted onion chopped
Instructions
- Preheat the oven to 400 degrees F. Remove the skins from the onions - leave the root intact but trim it off a little to get it to stand without going through the bottom.
- Rub them lightly all over with olive oil, salt and pepper. Wrap them in foil.
- Place them, standing up, on a baking sheet and bake about 40 minutes. Remove and let cool until you can handle them.
- Turn the oven down to 350 degrees F. Lay the bacon out on a small foil-lined baking sheet or pan and bake until crispy about 15 minutes. Drain on paper towels and chop.
- Turn the oven back up to 400 degrees F.
- In a medium bowl toss the bacon, cheese and spinach together with a couple dashes salt and pepper.
- Use a paring knife to hollow out the center of the onions. Start in the center with a small cut and work your way outward. You should be able to easily pull the outer pieces right out.
- Chop up a couple tablespoons of the onions and mix it into the filling.
- Divide the mixture evenly among the onions packing it in so it all fits.
- Bake, uncovered, about 20 - 25 minutes until the cheese is bubbly.
Nutrition
Serving: 1grams