You know me. I don't sugar coat it on these posts and I won't start now. This was super bland. So far nothing I've made out of this cookbook has impressed me. But this was just blah. If you look at the ingredients list, the only seasoning is salt and pepper. It just needs something. When in doubt, I'd try garlic.
NOW I think it's official (in case I've said it before): I'm getting rid of this cookbook. This is the last recipe we tried from them that I hadn't posted about yet. Sorry Everyday Food people!
- 4 large yellow onions, peeled and hollowed, insides chopped and reserved
- 1/2 cup low-sodium chicken broth
- 4 slices bacon, cut crosswise into 1/2 inch thick pieces
- 2 slices white sandwich bread, torn into small pieces
- 1 cup shredded Gruyere or Swiss cheese (4 oz), plus more for sprinkling
- 2 Tbsp coarsely chopped fresh flat-leaf parsley
- coarse salt and freshly ground black pepper
Preheat oven to 450 degrees. Arrange onions in an 8-inch baking dish, hollowed side up. Pour chicken broth into dish, around the onions. Cover pan tightly with aluminum foil. Bake onions until tender when pierced with the tip of a sharp knife, about 20 minutes. Remove onions from baking dish. Pour off hot liquid from dish, then return onions.
Meanwhile, in a medium skillet, cook bacon over medium heat, stirring occasionally, until crisp, 3-5 minutes. Add chopped onions; cook, stirring often, until golden brown, 10-15 minutes. Remove from heat; add bread, cheese, and parsley. Season with salt and pepper; stir to combine.
Fill hollowed onions with bread mixture, pressing with back of spoon to pack tightly. Sprinkle with more cheese. Bake, uncovered, until golden brown on top, 20-25 minutes.
Serves 4
Prep Time: 35 minutes
Total Time: 1 hour
Recipe from Everyday Food - Fresh Flavor Fast cookbook
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