- Preparation: Easy
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Yield: 4 servings
- 3 quarts water
- 4 medium Mayan Sweet Onions, peeled
- 1 tsp green onion, chopped
- 1½ tsp fresh parsley, minced
- 6 tsp unsalted butter, divided
- ½ cup fully cooked lean ham, chopped
- ¼ tsp salt
- ¼ tsp pepper
- ¼ tsp celery seed
- ⅛ tsp garlic powder
- ½ cup soft bread crumbs, divided
- In a large saucepan, bring water to boil. Add sweet onions; cover and boil for 9-11 minutes or until tender. Drain; cool for 5 minutes. Cut a thin slice off the top of each onion; using a melon baller, carefully hollow out, leaving a ½ inch shell. Chop removed onion.
- In a nonstick skillet coated with nonstick cooking spray, cook the chopped sweet onion, green onion and parsley in 4 Tbsp 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 ¼ 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 3-4 minutes or until crumbs are lightly browned and onions are heated through.
Source: Reader’s Digest.com