Stuffed Sweet Onions

Looking for an impressive addition to your Easter menu? Consider this eye-fetching idea. A filling of savory ham and golden bread crumbs makes these onions a decadent accompaniment to many entrees.


4 servings


3 quarts water
4 medium sweet onions, peeled
1 tablespoon chopped green onion
1 1/2 teaspoons minced fresh parsley
6 teaspoons butter, divided
1/2 cup chopped fully cooked lean ham
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon celery seed
1/8 teaspoon garlic powder
1/2 cup soft bread crumbs, divided


In a large saucepan, bring water to a boil. Add onions; cover and boil for 9 to 11 minutes or until tender. Drain; cool for 5 minutes. Cut a thin slice off the top of each onion; carefully hollow out, leaving a 1/2-inch shell. Chop removed onion.

In a nonstick skillet coated with cooking spray, cook the chopped onion, green onion and parsley in 4 teaspoons butter for 3 minutes. Add the ham, salt, pepper, celery seed and garlic powder; cook until onions are tender and ham is lightly browned. Stir in 1/4 cup bread crumbs; heat through. Stuff into onion shells.

Melt remaining butter; toss with remaining bread crumbs. Sprinkle over stuffing. Broil 6 inches from the heat for 3 to 4 minutes or until crumbs are lightly browned and onions are heated through.

Estimated Time

Preparation Time: 30 minutes
Cook Time: 5 minutes

Nutritional Information

1 serving equals 158 calories, 7 g fat (4 g saturated fat), 26 mg cholesterol, 597 mg sodium, 16 g carbohydrate, 3 g fiber, 8 g protein. Diabetic Exchanges: 2 vegetable, 1 lean meat, 1 fat.

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