Ingredients:
10 medium Spanish onions
1 cup seasoned bread crumbs
1 cup whole kernel corn ( frozen or canned)
1 cup diced zucchini
1 cup grated carrots
1 cup diced canned beets
1 cup water
1/2 cup honey
3 tablespoons Dijon mustard
2 tablespoons balsamic vinegar or 2 tablespoons red wine vinegar
2 teaspoons paprika
1/2 teaspoon ground ginger
1 1/2 teaspoons salt, more to taste
1/2 teaspoon fresh ground black pepper, more to taste
Directions:
Onion and Filling: Preheat the oven to 350 F.
Slice the onions in half on the equator.
Remove the centers, leaving a “bowl” in the center of the onion halves (reserve the centers for another use).
In a bowl, stir together 1/2 cup bread crumbs, corn, zucchini, carrots and beets.
Firmly pack the filling in the hollowed-out onion halves and arrange them in a shallow baking dish so that the onions fit snugly.
Pour the water around base of the onions.
Glaze: In a separate bowl, whisk together the glaze ingredients.
Drizzle half of the mixture over the tops of the stuffed onions.
Bake 30 minutes.
Drizzle with the remaining glaze sauce.
Bake 30 minutes more.
Just before serving, sprinkle the onions with the remaining 1/2 cup bread crumbs and place the onions under the broiler until the crumbs are toasted and golden brown.
Enjoy!
Servings: 20
Time preparation: 20 min.
Time total: 80 min.