Stuffed Onions In Tomato Sauce Recipes

Steps:

• Position an oven rack in the upper part of the oven and preheat the broiler to high.
• Cut the tomatoes crosswise, and pop out the seeds. Season with some of the salt and place cut-side down on a paper towel to drain.
• Cook the bacon over medium heat in a large skillet until crispy, about 3 to 4 minutes. Transfer to the paper towel with the tomatoes. Cook the shallot until tender, about 3 minutes. Add the spinach, season with salt, pepper, and nutmeg, stir until heated through and somewhat dry, about 2 minutes. Transfer to a board to cool.
• Add the crisp bacon into a bowl and toss with the spinach, cheese, and bread crumbs.
• Place the tomato on a foil-lined baking pan, season with pepper and stuff each with some of the spinach stuffing. Broil until warm throughout and tops are brown, about 5 minutes. Serve.

Steps:

• Preheat oven to 375°. 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.