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Bacon- and Mushroom-Stuffed Vidalia Onions

Source of Recipe

From "Pig: King of the Southern Table" by James Villas


Recipe Introduction

"Frankly, these noble stuffed Vidalia onions are so succulent that I often prefer to build a meal around them and serve them as a main course. I might also vary the stuffing, substituting about ¼ pound of cooked finely chopped country ham, bulk pork sausage, or ham hock for the bacon and experimenting with various full-flavored cheeses. Another idea is to serve the onions with a large platter of cold cuts and a loaf of crusty country bread with plenty of sweet butter."

List of Ingredients

â—¦ 4 Vidalia onions
â—¦ 4 thick slices hickory-smoked bacon, finely chopped
â—¦ ½ pound mushrooms, finely chopped
â—¦ ½ cup fresh bread crumbs
â—¦ ¼ pound aged Swiss cheese, grated
â—¦ 2 tablespoons chopped fresh parsley leaves
â—¦ Salt and freshly ground black pepper to taste
â—¦ ½ cup chicken broth


Recipe

Peel the onions, cut off the root ends, and, with a sharp paring knife, hollow out each one to within ¼ 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.

Preheat the oven to 400° F.

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 tablespoons of the cheese, the parsley, and salt and pepper and stir till the cheese begins to melt, about 5 minutes.

Stuff the onion shells with equal amounts of the mixture, pour the broth into the bottom of the dish, cover with foil, and bake for 20 minutes. Uncover, sprinkle the tops with the remaining cheese, and bake till golden brown, about 20 minutes longer. Serve hot.

Makes 4 servings