Serves: 8
Total Calories: 125

4 onions large
1 1/2 teaspoons salt
1 cup bread crumbs soft
1 (4-ounce) can mushrooms pieces and stems, drained and chopped
4 slices bacon fried crisp and crumbled, 2 tablespoons drippings reserved
1 teaspoon chives chopped or parsley (optional)
1/4 teaspoon black pepper
1/4 teaspoon celery seeds (optional)
3 tablespoons butter or margarine, melted
Chopped chives or parsley sprigs

Peel onions, leaving root end intact. Cut in half lengthwise. Place in a 3-quart saucepan. Add water to a depth of 1 inch. Add 1 teaspoon of the salt and over medium heat, bring to a boil reduce heat to low, cover and simmer for 15 to 20 minutes or until almost tender. Drain and cool slightly.

Preheat oven to 350°. Remove centers of onions, leaving a 1/2 -inch shell chop centers. In a medium bowl, gently stir chopped onions, bread crumbs, mushrooms, bacon, 1 teaspoon chives or parsley, remaining 1/2 teaspoon salt, pepper and celery seeds.

Pour butter or margarine into an 8 x 8 x 2-inch baking pan. Place onion shells, rounded-side down, in pan. Brush with butter or margarine. Mound stuffing mixture into center of onions, packing lightly. Drizzle tops with bacon drippings. Bake for 20 to 30 minutes or until tops are lightly browned. Garnish with chives or parsley.

Nutritional Facts:

Serves: 8
Total Calories: 125
Calories from Fat: 60

More Recipes from the Customers' Cookbook Cookbook:
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Grandma's Yellow Squash Surprise
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Stuffed Onions
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Turnips Terrific