{"id":123321,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-15T01:13:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/stuffed-onions\/"},"modified":"2025-02-17T17:17:49","modified_gmt":"2025-02-17T23:17:49","slug":"stuffed-onions","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/stuffed-onions\/","title":{"rendered":"Stuffed Onions"},"content":{"rendered":"<p>This stuffed onion recipe combines umami-forward ingredients like bacon and mushrooms with vibrant parsley. Then it gently cooks in the oven with savory beef broth until meltingly tender. The aroma of onions caramelizing in bacon drippings will get everyone&#8217;s stomach rumbling.<\/p>\n<p>Serve onions as an entree for a light supper with a green salad and <a href=\"https:\/\/www.tasteofhome.com\/recipes\/crusty-french-loaf\/\" data-name=\"www.tasteofhome.com\/recipes\/crusty-french-loaf\/\" data-module=\"content engagement\" data-position=\"embedded links\">crusty French bread<\/a>, or as a hearty side for roast meat.<\/p>\n<h2>Ingredients for Stuffed Onions<\/h2>\n<ul class=\"recipe-ingredients__list recipe-ingredients__collection splitColumns\">\n<li><strong>Onions: <\/strong>Use six large yellow onions for stuffing. Choose evenly-sized, round onions that can be easily filled.<\/li>\n<li><strong>Bacon: <\/strong>Just two strips of bacon add plenty of savory flavor to the stuffing.<\/li>\n<li><strong>Bread crumbs: <\/strong>Dry <a href=\"https:\/\/www.tasteofhome.com\/article\/homemade-bread-crumbs\/\" data-name=\"www.tasteofhome.com\/article\/homemade-bread-crumbs\/\" data-module=\"content engagement\" data-position=\"embedded links\">bread crumbs<\/a> help bind everything together.<\/li>\n<li><strong>Parsley: <\/strong>Fresh parsley will add a vibrant and fresh flavor. You can substitute dried parsley flakes and reserve extra for garnishing.<\/li>\n<li><strong>Butter: <\/strong>Mushrooms are sauteed in rich butter until soft and golden brown.<\/li>\n<li><strong>Mushrooms: <\/strong>Sliced fresh mushroom add moisture and earthy flavor to the stuffed onions.<\/li>\n<li><strong>Pepper and nutmeg: <\/strong>We keep the seasonings simple with a dash of pepper and nutmeg.<\/li>\n<li><strong>Beef broth:\u00a0<\/strong>Braise the onions in store-bought or <a href=\"https:\/\/www.tasteofhome.com\/recipes\/homemade-bone-broth\/\" data-name=\"www.tasteofhome.com\/recipes\/homemade-bone-broth\/\" data-module=\"content engagement\" data-position=\"embedded links\">homemade beef broth<\/a>.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Prepare onions for stuffing<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2110196\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Stuffed-Onions_TOHD25_6458_ChristineMa_1.jpg?fit=700%2C1024\" alt=\"peeled onions being boiled in a dutch oven\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">CHRISTINE MA FOR TASTE OF HOME<\/span><\/span><\/p>\n<p>Preheat the oven to 375\u00b0F. In a Dutch oven, bring some water to a boil. Peel the onions and boil for four to six minutes until they start to soften.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2110197\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Stuffed-Onions_TOHD25_6458_ChristineMa_2.jpg?fit=700%2C1024\" alt=\"sliced and emptied out onions on a wooden surface\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">CHRISTINE MA FOR TASTE OF HOME<\/span><\/span><\/p>\n<p>Let them cool and slice 1\/4 inch off the top of the onion. Also, slice a small portion off the bottom so they will stand up. Remove the center, leaving about a 1\/2 shell for stuffing. Chop up these onion portions and set aside.<\/p>\n<h3>Step 2: Make the savory stuffing<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2110198\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Stuffed-Onions_TOHD25_6458_ChristineMa_3.jpg?fit=700%2C1024\" alt=\"chopped onions, bacon, breadcrumbs and parsley being cooked together with butter, mushrooms, salt, pepper and nutmeg\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">CHRISTINE MA FOR TASTE OF HOME<\/span><\/span><\/p>\n<p>Cook the bacon in a skillet until crisp. Drain and crumble when cool. Saute chopped onion in the bacon fat until soft. Stir in the breadcrumbs and parsley. Add butter and mushrooms and cook until soft. Stir in bacon, salt, pepper and nutmeg.<\/p>\n<h3>Step 3: Stuff and braise onions<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-2110199 size-large\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Stuffed-Onions_TOHD25_6458_ChristineMa_4.jpg?fit=700%2C1024\" alt=\"broth poured around filled onion shells in a shallow baking dish\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">CHRISTINE MA FOR TASTE OF HOME<\/span><\/span><\/p>\n<p>Add stuffing to onion shells and place them in a shallow 1-quart baking dish. Carefully pour the broth around onions and bake uncovered until tender, about 45 minutes. Baste frequently during the first 15 minutes of cooking. Sprinkle with reserved parsley and serve.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2110200\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Stuffed-Onions_TOHD25_6458_ChristineMa_6.jpg?fit=700%2C1024\" alt=\"Stuffed Onions\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">CHRISTINE MA FOR TASTE OF HOME<\/span><\/span><\/p>\n<h2>Stuffed Onion Variations<\/h2>\n<ul>\n<li><strong>Include meat:\u00a0<\/strong>For a heartier stuffed onion, replace the mushrooms with ground beef, turkey or pork. Cook in a separate skillet until no longer pink and then add to stuffing ingredients.<\/li>\n<li><strong>Make it vegetarian:\u00a0<\/strong>Leave out the bacon and cook the onions in olive oil instead and stir in 1\/2 cup Parmesan cheese before stuffing to replace the umami flavor of bacon. Cook in vegetable broth.<\/li>\n<li><strong>Go Italian (or Greek, or French): <\/strong>Making small tweaks can significantly change the flavor profile of this recipe. For Italian-style, stir in your favorite Italian seasoning blend and braise in tomato sauce, maybe stir a little mozzarella cheese into the filling. <a href=\"https:\/\/www.tasteofhome.com\/collection\/how-to-make-taco-seasoning-plus-12-more-must-know-spice-blends\/\" data-name=\"www.tasteofhome.com\/collection\/how-to-make-taco-seasoning-plus-12-more-must-know-spice-blends\/\" data-module=\"content engagement\" data-position=\"embedded links\">Here is a collection or recipes for other seasoning blends.\u00a0<\/a><\/li>\n<\/ul>\n<h2>How to Store Stuffed Onions<\/h2>\n<p>Cover and store leftover stuffed onions in the refrigerator for three to four days.<\/p>\n<h3>How do you reheat stuffed onions?<\/h3>\n<p>Add a little broth to a baking dish, cover onions and warm at 325\u00b0 for 20 to 30 minutes until heated through.<\/p>\n<h2>Stuffed Onion Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2110201\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Stuffed-Onions_TOHD25_6458_ChristineMa_8.jpg?fit=700%2C1024\" alt=\"Stuffed Onions\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">CHRISTINE MA FOR TASTE OF HOME<\/span><\/span><\/p>\n<h3>What&#8217;s the best way to remove the center of the onions?<\/h3>\n<p>You can either dig out the center with a spoon or melon baller or be a little more precise and cut vertical slices in the layers you want to remove to separate them and cut them into sections. Then use a spoon to dig them out.<\/p>\n<h3>How do you make this in a slow-cooker?<\/h3>\n<p>Follow the instructions until the end and then place onions in a 6-quart slow cooker. Add broth, cover and cook on low until tender, for four to six hours.<\/p>\n<h3>What are the differences between white, red and yellow onions?<\/h3>\n<p>Yellow onions are a great standard cooking onion. They&#8217;re sweet, hold up to heat and have a balanced savory sweet flavor. There are extra-sweet varieties of yellow onion, like Vidalia or Walla Walla. White onions are commonly seen in Mexican preparations and in salads, but don&#8217;t have a lingering flavor. Red onions are tender, and have a balanced peppery sweetness. They are also commonly seen raw or pickled. <a href=\"https:\/\/www.tasteofhome.com\/collection\/types-of-onions\/\" data-name=\"www.tasteofhome.com\/collection\/types-of-onions\/\" data-module=\"content engagement\" data-position=\"embedded links\">Here&#8217;s more info on onions and their differences.\u00a0<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Turn the humble onion into an elegant dish by filling it with a succulent stuffing.<\/p>\n","protected":false},"author":7061,"featured_media":2109168,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[303887,306848,304268,307698,324623,304243,304313,304150,303883,307614],"categories-v2":[308478,309603,259483,310669,309177,309586,308313,309434,308476,310591],"coauthors":[305],"recommended_recipes":[{"post_title":"Stuffed Ham","post_link":"\/recipes\/stuffed-ham\/","post_image":"\/wp-content\/uploads\/2025\/05\/Stuffed-Ham_EXPS_TOHVP25_279718_MF_05_01_1.jpg"},{"post_title":"Stuffed Chicken Rolls","post_link":"\/recipes\/stuffed-chicken-rolls\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps8126_TH163619B10_06_3b_WEB.jpg"},{"post_title":"Stuffed Pork Chops","post_link":"\/recipes\/savory-stuffed-pork-chops\/","post_image":"\/wp-content\/uploads\/2025\/01\/Stuffed-Pork-Chops_EXPS_TOHD24_38336_EricKleinberg_9.jpg"},{"post_title":"Stuffed Pork Loin","post_link":"\/recipes\/tender-stuffed-pork-tenderloin\/","post_image":"\/wp-content\/uploads\/2025\/01\/Stuffed-Pork-Loin_EXPS_TOHD24_27101_SuzanNajjar_6.jpg"},{"post_title":"Stuffed Whole Cabbage","post_link":"\/recipes\/stuffed-whole-cabbage\/","post_image":"\/wp-content\/uploads\/2018\/01\/Stuffed-Whole-Cabbage_EXPS_CWFM20_2035_B09_18_4b.jpg"},{"post_title":"Stuffed Cucumbers","post_link":"\/recipes\/stuffed-cucumbers\/","post_image":"\/wp-content\/uploads\/2025\/02\/Stuffed-Cucumbers_EXPS_TOHD25_7068_ChristineMa_1.jpg"},{"post_title":"Stuffed Cabbage Rolls","post_link":"\/recipes\/stuffed-cabbage-rolls\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps4282_C0708C125A.jpg"},{"post_title":"Stuffed Sweet Peppers","post_link":"\/recipes\/stuffed-sweet-peppers\/","post_image":"\/wp-content\/uploads\/2017\/10\/Stuffed-Sweet-Peppers_EXPS_FTTMZ18_10654_B11_16_4b-3.jpg"},{"post_title":"Stuffed Grilled Chicken","post_link":"\/recipes\/stuffed-grilled-chicken\/","post_image":"\/wp-content\/uploads\/2018\/01\/Stuffed-Grilled-Chicken_EXPS_FT21_25214_F_0819_1.jpg"},{"post_title":"Cheese-Stuffed Sweet Onions","post_link":"\/recipes\/cheese-stuffed-sweet-onions\/","post_image":"\/wp-content\/uploads\/2017\/09\/Cheese-Stuffed-Sweet-Onions_EXPS_THCA17_78265_B08_17_1b.jpg"},{"post_title":"Potato-Stuffed Peppers","post_link":"\/recipes\/potato-stuffed-peppers\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps44527tran_HM1122C50.jpg"},{"post_title":"Meaty Stuffed Onions","post_link":"\/recipes\/meaty-stuffed-onions\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps11940_BHR963638C95B.jpg"},{"post_title":"Stuffed Green Peppers","post_link":"\/recipes\/stuffed-green-peppers\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps1019_CS1636C1.jpg"},{"post_title":"Stuffed Banana Peppers","post_link":"\/recipes\/stuffed-banana-peppers\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Stuffed Sweet Onions with Bacon","post_link":"\/recipes\/stuffed-sweet-onions-with-bacon\/","post_image":"\/wp-content\/uploads\/2018\/02\/Stuffed-Sweet-Onions-with-Bacon_EXPS_SCMBZ18_85727_D01_17_5b.jpg"},{"post_title":"Stuffed Bacon Burgers","post_link":"\/recipes\/stuffed-bacon-burgers\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps2322_CW1437C37.jpg"},{"post_title":"Stuffed Bell Peppers","post_link":"\/recipes\/stuffed-bell-peppers\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Vegetable-Stuffed Eggplant","post_link":"\/recipes\/vegetable-stuffed-eggplant\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps40210_CFT1437882D39D.jpg"},{"post_title":"Stuffed Potato Skins","post_link":"\/recipes\/stuffed-potato-skins\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps26472_LT854095D27A.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Stuffed-Onions_EXPS_TOHD25_6458_ChristineMa_7.jpg","long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":""},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/stuffed-onions\/","name":"Stuffed Onions","datePublished":"2018-01-01","dateModified":"2025-02-17","prepTime":"PT15M","cookTime":"PT45M","totalTime":"PT60M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Stuffed-Onions_EXPS_TOHD25_6458_ChristineMa_7.jpg","height":1200,"width":1200},"recipeCategory":["Side Dishes"],"description":"Turn the humble onion into an elegant dish by filling it with a succulent stuffing.","recipeIngredient":["6 medium yellow onions (about 2 pounds)","2 bacon strips, cut into 1-inch pieces","1\/4 cup dry bread crumbs","2 tablespoons chopped fresh parsley or 2 teaspoons dried parsley flakes","1 tablespoon butter","1-1\/2 cups sliced fresh mushrooms","1\/4 teaspoon salt","Dash each pepper and ground nutmeg","1\/2 cup beef broth","Additional parsley, optional"],"recipeInstructions":[{"@type":"HowToStep","name":"Prepare onions for stuffing","text":"Preheat the oven to 375\u00b0F. In a Dutch oven, bring some water to a boil. Peel the onions and boil for four to six minutes until they start to soften. Let them cool and slice 1\/4 inch off the top of the onion. Also, slice a small portion off the bottom so they will stand up. Remove the center, leaving about a 1\/2 shell for stuffing. Chop up these onion portions and set aside.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Stuffed-Onions_TOHD25_6458_ChristineMa_1.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Make the savory stuffing","text":"Cook the bacon in a skillet until crisp. Drain and crumble when cool. Saute chopped onion in the bacon fat until soft. Stir in the breadcrumbs and parsley. Add butter and mushrooms and cook until soft. Stir in bacon, salt, pepper and nutmeg.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Stuffed-Onions_TOHD25_6458_ChristineMa_3.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Stuff and braise onions","text":"Add stuffing to onion shells and place them in a shallow 1-quart baking dish. Carefully pour the broth around onions and bake uncovered until tender, about 45 minutes. Baste frequently during the first 15 minutes of cooking. Sprinkle with reserved parsley and serve.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Stuffed-Onions_TOHD25_6458_ChristineMa_4.jpg?fit=700,1024"}],"recipeYield":"6 servings","author":[{"@type":"Person","name":"Taste Recipes Editorial Team"}],"nutrition":{"@type":"NutritionInformation","calories":"","fatContent":"","cholesterolContent":"","sodiumContent":"","carbohydrateContent":"","fiberContent":"","proteinContent":""},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":5,"reviewCount":1,"worstRating":1,"bestRating":5},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-06-13","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Trilby Yost","givenName":"Trilby","familyName":"Yost"},"reviewBody":"These onions are a great accompaniment for roasts.  I like to add chopped celery to the ingredients to be sauteed.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"6458","romance_copy_dek":"Turn the humble onion into an elegant dish by filling it with a succulent stuffing.","enhanced_recipe_title":"Stuffed Onions","rms_legacy_data":{"RecipeCategories":null,"Ingredients":[{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"6 medium yellow onions (about 2 pounds)","IngredientText":"6 medium yellow onions (about 2 pounds)"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 bacon strips, cut into 1-inch pieces","IngredientText":"2 bacon strips, cut into 1-inch pieces"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/4 cup dry bread crumbs","IngredientText":"1\/4 cup dry bread crumbs"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 tablespoons chopped fresh parsley or 2 teaspoons dried parsley flakes","IngredientText":"2 tablespoons chopped fresh parsley or 2 teaspoons dried parsley flakes"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 tablespoon butter","IngredientText":"1 tablespoon butter"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1-1\/2 cups sliced fresh mushrooms","IngredientText":"1-1\/2 cups sliced fresh mushrooms"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/4 teaspoon salt","IngredientText":"1\/4 teaspoon salt"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"Dash each pepper and ground nutmeg","IngredientText":"Dash each pepper and ground nutmeg"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 cup beef broth","IngredientText":"1\/2 cup beef broth"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"Additional parsley, optional","IngredientText":"Additional parsley, optional"}],"FeaturedImage":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Stuffed-Onions_EXPS_TOHD25_6458_ChristineMa_7.jpg","RecipeId":6458,"AttachmentSourceId":null,"AttachmentSource":"Christine Ma for Taste Recipes","PhotoCredit":"Stuffed Onions Recipe photo by Christine Ma for Taste Recipes","VideoCode":null,"RecipeAttachmentFileName":"Stuffed-Onions_EXPS_TOHD25_6458_ChristineMa_7.jpg","ContributorId":null,"Firstname":"Cathy","Lastname":"Gilpin","City":"Alamosa","StateDescription":"Colorado","IsCommunityCook":false,"TimeCallout":"Prep: 15 min. Bake: 45 min.","MinimumServingQuantity":6,"MaximumServingQuantity":6,"Yield":"6 servings.","DigitalTitle":"Stuffed Onions","SubmittedTitle":"Stuffed Onions","RecipeTypeId":1,"AverageRating":5,"WebPublishedDate":"1\/1\/2018 12:00:00 AM","ContestPlacementId":null,"FbImage":"FB_TOHD25_6458_ChristineMa_5.jpg","PreparationTimeInMinutes":15,"CookTimeInMinutes":45,"TotalTimeInMinutes":60,"ServingDescription":null,"IsTestKitchenCertified":true,"IsContestWinner":false,"IsCommunityRecipe":false,"PublishedProjectTitle":"Stuffed Onions","OriginalSourceProject":"Stuffed Onions","ContestPlacement":"","Trailer":null,"Metadescription":null,"DigitalHeadnotes":null,"FreezerDirections":"","FreezerDirectionsTitle":"","HTMLTitle":null,"RecipeVersionNumber":null,"WorkflowStatusId":9,"Directions":[{"Direction":"Preheat oven to 375\u00b0. In a Dutch oven, bring a small amount of water to a boil. Peel onions; using a slotted spoon, place onions in boiling water. Cook for 4-6 minutes more until softened; remove and let stand until cool enough to handle. Cut a 1\/4-in. slice off the top of each onion. Remove center, leaving a 1\/2-in shell. Chop centers and tops of onions; set aside. In a skillet, cook bacon until crisp; remove to paper towel to drain. In the drippings, saute chopped onion until tender. Stir in bread crumbs and parsley. Add the butter and mushrooms; cook until mushrooms are tender. Add bacon, salt, pepper and nutmeg. Stuff onion shells; place in an ungreased shallow 1-qt. baking dish. Pour broth around onions. Bake, uncovered, until tender, 45 minutes, basting frequently during the first 15 minutes. If desired, sprinkle with parsley.","SequenceNo":1}],"RecipeTaxonomies":{"Budget":[],"CookingStyle":[],"Course":[],"Cuisine":[],"HealthyEating":[],"HolidaysAndCelebrations":[],"Ingredients":[{"Name":"Ingredients","ID":0},{"Name":"Mushroom Recipes","ID":100461},{"Name":"Mushroom Side Dishes","ID":101105},{"Name":"Onions","ID":102029}],"Kids":[],"PartnerRecipes":[],"Publications":[{"Name":"Publication","ID":0},{"Name":"All Taste Recipes Magazine Recipes","ID":107457},{"Name":"Taste Recipes Magazine Recipes","ID":107265},{"Name":"Taste Recipes Magazine Side Dish Recipes","ID":107501}],"WinningRecipes":[],"Tags":[{"Name":"Ingredients","ID":306848},{"Name":"Onions","ID":307698},{"Name":"Vegetables","ID":307614},{"Name":"Meal Types","ID":304268},{"Name":"Side Dishes","ID":304313},{"Name":"Techniques","ID":304150},{"Name":"Sauteing","ID":304243},{"Name":"Recipes","ID":324623}]},"ContributorTypeId":1,"NutritionalAnalyisParagraph":"","NoOfRatings":1,"GoogleImage16x9":"https:\/\/cdn3.tmbi.com\/toh\/GoogleImages\/Stuffed-Onions_EXPS_TOHD25_6458_ChristineMa_7.jpg","GoogleImage4x3":"https:\/\/cdn3.tmbi.com\/toh\/GoogleImagesPostCard\/Stuffed-Onions_EXPS_TOHD25_6458_ChristineMa_7.jpg","DefaultImageYn":false,"NativeRecipeTemplate":false,"IsMsn":false,"PinterestImage":"","CarouselImages":[],"SponsorLogoImage":"","SponsorID":"","GlobalCookingTips":[],"RecipeSpecificCookingTips":[]},"breadcrumb":[],"meta_data":{"enhanced_fields":{"enhanced_recipe_title":"Stuffed Onions"}},"analytics":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v23.3 (Yoast SEO v23.3) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Savory Stuffed Onions<\/title>\n\n\n<link rel=\"canonical\" href=\"https:\/\/www.tasteofhome.com\/recipes\/stuffed-onions\/\" \/>\n\n\n\n\n\n\n\n\n\n\t\n\t\n\t\n\n\n\n\n\t\n\t\n\t\n<!-- \/ Yoast SEO Premium plugin. -->","yoast_head_json":{"title":"Savory Stuffed Onions","description":"Onions are stuffed with a savory filling of bacon, mushrooms, parsley and breadcrumbs for a tender and aromatic side for roasted meat.","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/www.tasteofhome.com\/recipes\/stuffed-onions\/","og_locale":"en_US","og_type":"article","og_title":"Stuffed Onions","og_description":"Onions are stuffed with a savory filling of bacon, mushrooms, parsley and breadcrumbs for a tender and aromatic side for roasted meat.","og_url":"https:\/\/www.tasteofhome.com\/recipes\/stuffed-onions\/","og_site_name":"Taste Recipes","article_publisher":"https:\/\/www.facebook.com\/tasteofhome","article_modified_time":"2025-02-17T23:17:49+00:00","og_image":[{"width":1200,"height":1200,"url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Stuffed-Onions_EXPS_TOHD25_6458_ChristineMa_7.jpg","type":"image\/jpeg"}],"twitter_card":"summary_large_image","twitter_image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Stuffed-Onions_EXPS_TOHD25_6458_ChristineMa_7.jpg","twitter_site":"@tasteofhome","twitter_misc":{"Est. reading time":"5 minutes","Written by":"Taste Recipes Editorial Team"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"WebPage","@id":"https:\/\/www.tasteofhome.com\/recipes\/stuffed-onions\/","url":"https:\/\/www.tasteofhome.com\/recipes\/stuffed-onions\/","name":"Savory Stuffed Onions","isPartOf":{"@id":"https:\/\/www.tasteofhome.com\/#website"},"primaryImageOfPage":{"@id":"https:\/\/www.tasteofhome.com\/recipes\/stuffed-onions\/#primaryimage"},"image":{"@id":"https:\/\/www.tasteofhome.com\/recipes\/stuffed-onions\/#primaryimage"},"thumbnailUrl":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Stuffed-Onions_EXPS_TOHD25_6458_ChristineMa_7.jpg","datePublished":"2017-09-15T01:13:00+00:00","dateModified":"2025-02-17T23:17:49+00:00","description":"Onions are stuffed with a savory filling of bacon, mushrooms, parsley and breadcrumbs for a tender and aromatic side for roasted meat.","breadcrumb":{"@id":"https:\/\/www.tasteofhome.com\/recipes\/stuffed-onions\/#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/www.tasteofhome.com\/recipes\/stuffed-onions\/"]}]},{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/www.tasteofhome.com\/recipes\/stuffed-onions\/#primaryimage","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Stuffed-Onions_EXPS_TOHD25_6458_ChristineMa_7.jpg","contentUrl":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Stuffed-Onions_EXPS_TOHD25_6458_ChristineMa_7.jpg","width":1200,"height":1200,"caption":"Stuffed Onions Exps Tohd25 6458 Christinema 7"},{"@type":"BreadcrumbList","@id":"https:\/\/www.tasteofhome.com\/recipes\/stuffed-onions\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/www.tasteofhome.com\/"},{"@type":"ListItem","position":2,"name":"Recipes","item":"https:\/\/www.tasteofhome.com\/recipes\/"},{"@type":"ListItem","position":3,"name":"Recipes","item":"https:\/\/www.tasteofhome.com\/recipes\/"},{"@type":"ListItem","position":4,"name":"Ingredients","item":"https:\/\/www.tasteofhome.com\/recipes\/ingredients\/"},{"@type":"ListItem","position":5,"name":"Vegetables","item":"https:\/\/www.tasteofhome.com\/recipes\/ingredients\/vegetables\/"},{"@type":"ListItem","position":6,"name":"Onions","item":"https:\/\/www.tasteofhome.com\/recipes\/ingredients\/vegetables\/onions\/"},{"@type":"ListItem","position":7,"name":"Stuffed Onions"}]},{"@type":"WebSite","@id":"https:\/\/www.tasteofhome.com\/#website","url":"https:\/\/www.tasteofhome.com\/","name":"Taste Recipes","description":"Find Recipes, Appetizers, Desserts, Holiday Recipes &amp; Healthy Cooking Tips","publisher":{"@id":"https:\/\/www.tasteofhome.com\/#organization"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/www.tasteofhome.com\/?s={search_term_string}"},"query-input":"required name=search_term_string"}],"inLanguage":"en-US"},{"@type":"Organization","@id":"https:\/\/www.tasteofhome.com\/#organization","name":"Taste Recipes","url":"https:\/\/www.tasteofhome.com\/","logo":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/www.tasteofhome.com\/#\/schema\/logo\/image\/","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2020\/07\/toh-logo-red.png","contentUrl":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2020\/07\/toh-logo-red.png","width":166,"height":125,"caption":"Taste Recipes"},"image":{"@id":"https:\/\/www.tasteofhome.com\/#\/schema\/logo\/image\/"},"sameAs":["https:\/\/www.facebook.com\/tasteofhome","https:\/\/x.com\/tasteofhome","https:\/\/www.instagram.com\/tasteofhome\/","https:\/\/www.pinterest.com\/taste_of_home\/","https:\/\/www.youtube.com\/tasteofhome"]}]}},"publishpress_future_action":{"enabled":false,"date":"2025-06-29 14:41:38","action":"draft","terms":[],"taxonomy":"category"},"_links":{"self":[{"href":"https:\/\/www.tasteofhome.com\/wp-json\/wp\/v2\/recipe\/123321"}],"collection":[{"href":"https:\/\/www.tasteofhome.com\/wp-json\/wp\/v2\/recipe"}],"about":[{"href":"https:\/\/www.tasteofhome.com\/wp-json\/wp\/v2\/types\/recipe"}],"author":[{"embeddable":true,"href":"https:\/\/www.tasteofhome.com\/wp-json\/wp\/v2\/users\/7061"}],"replies":[{"embeddable":true,"href":"https:\/\/www.tasteofhome.com\/wp-json\/wp\/v2\/comments?post=123321"}],"version-history":[{"count":4,"href":"https:\/\/www.tasteofhome.com\/wp-json\/wp\/v2\/recipe\/123321\/revisions"}],"predecessor-version":[{"id":2116237,"href":"https:\/\/www.tasteofhome.com\/wp-json\/wp\/v2\/recipe\/123321\/revisions\/2116237"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.tasteofhome.com\/wp-json\/wp\/v2\/media\/2109168"}],"wp:attachment":[{"href":"https:\/\/www.tasteofhome.com\/wp-json\/wp\/v2\/media?parent=123321"}],"wp:term":[{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.tasteofhome.com\/wp-json\/wp\/v2\/tags?post=123321"},{"taxonomy":"categories-v2","embeddable":true,"href":"https:\/\/www.tasteofhome.com\/wp-json\/wp\/v2\/categories-v2?post=123321"},{"taxonomy":"author","embeddable":true,"href":"https:\/\/www.tasteofhome.com\/wp-json\/wp\/v2\/coauthors?post=123321"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}