Ingredients:
1 large sweet onions
2 cups frozen hash brown potatoes, thawed
4 teaspoons beef bouillon granules
2 -3 tablespoons butter, melted
fresh ground black pepper
minced fresh parsley
Directions:
Set oven to 375 degrees F.
Lightly grease six muffin cups.
Slice the onion in half widthwise; remove ends and outside skin.
Separate onion into layers; select six to fit muffin cups.
Finely slice remaining onion and place in a bowl; add hash browns and bouillon powder; spoon into onion cups, then dot with butter.
Bake 18-20 minutes or until tender sprinkle with pepper and parsley.
Servings: 6
Time preparation: 25 min.
Time total: 43 min.