Today we have a guest post by Ginger from Crock Pot Recipe Exchange.
When it’s the holidays I like to make something a little extraordinary, but also easy. Since onions are an inexpensive staple in the grocery stores I knew that a wonderful side dish could made out of them.
Once onions are cooked they have a mild sweetness that turns them into a comfort food. That alone makes everyone asks for seconds and the recipe.
Here is how I make them:
Crock Pot Stuffed Onions
- 6 large onions (I used a mix of sweet onions and red onions)
- 2 cups of chopped frozen broccoli, thawed
- ½ cup of chopped bell pepper ( I used a mix of red and green for the holiday colors)
- 1 clove of garlic, minced or grated
- 1 cup of Italian seasoned breadcrumbs
- 1 cup of freshly grated parmesan cheese
- ½ stick of unsalted butter (or ¼ cup), cut into 6 equal chunks
- ½ cup of water
Peel the onions and hollow out a hole in the center of each onion. I used a melon baller for this and it worked wonderfully. If you don’t have a melon baller carefully use a paring knife.
Make sure you leave at least ½ inch in the bottom of each onion. This will serve as a base.
In a medium sized mixing bowl put the broccoli, bell pepper, garlic, breadcrumbs and Parmesan and mix well.
Evenly distribute the mixture between the onions. Once they are all filled place them in the bottom of a 5 – 6 quart crock pot.
Pour the ½ cup of water around the onions, NOT over them.
Now dot each onion with a chunk of the butter.
Cover with the lid and cook on low for 6 – 8 hours.
Serve and enjoy warm
Ginger started the Crock Pot Recipe Exchange blog for her close group of friends and family to be able to share their favorite crock pot recipes. She never imagined that there were some many people that would share in this same love of crock pot cooking. You can now find hundreds of crock pot recipes that have been shared by many crock pot lovers. Make sure to follow Crock Pot Recipe Exchange on Facebook for tons of great crock pot recipes all week long!
This post is linked at Simple Lives Thursday on GNOWFGLINS.