Stuffed Onions Florentine

Preparation info

  • Serves

    six

    • Difficulty

      Easy

Appears in

Tom Fitzmorris's New Orleans Food

Tom Fitzmorris's New Orleans Food

By Tom Fitzmorris

Published 2018

  • About

This dish was in my very first cookbook, a little tome published in 1982, now out of print. One day not long ago, someone called me on the radio and said she’d made it and loved it. I cooked it again and found out why.

Ingredients

Onions

  • 6 medium yellow onions, peeled
  • 6 slices bacon
  • Two 10-

Method

  1. Preheat the oven to 400 degrees F. If you have a convection oven, set it on convect. Cut off the root ends of each onion, about one-fourth the way down. Scoop out the centers of the onions, leaving ¼-inch-thick onion shells. Chop the onion centers.
  2. Coo