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> Categories: Appetizers   Baked Goods   Barbeque   Basics   Beans and Grains   Beef   Beverages   Breads   Breakfasts   Cake   Candies   Canning and Preserving   Casseroles   Cheese   Chicken   Chocolate   Condiments   Cookies   Crock Pot and Slow Cooker   Desserts   Duck   Eggs   Fruits   Grains   Herbs and Spices   Holiday   Hot and Spicy   Jellies and Jams   Kids   Lamb   Liquor   Main Dish   Mexican   Nuts   Pasta   Pets   Quick and Easy   Recipes for Pets   Regional Cuisine   Rice   Salad   Sauces   Sausages   Seafood   Side Dish   Snacks   Soups   Stews   Stuffings   Sweets and Desserts   Vegetables   Vegetarian   Wild Game   Onions Stuffed with Garlic and Water Chestnuts Category Salad Total Hits 619 Rating | voted : 0 times The Recipe Ingredients 4 each onions, large, spanish 3 each bacon, slices, chopped 1 tablespoon butter 1 each garlic, whole head, chopped 1 each water chestnuts, 8 oz can, drained, chopped 1/4 cup bread crumbs 1/2 teaspoon salt 1/4 teaspoon black pepper 1 cup apple cider Directions: Put the unskinned onions in boiling water for about 5 minutes. Remove and cool. Cut of tops, peel, and scoop out the insides. Chop the insides of onions. Set aside. In frying pan cook bacon until crisp. Drain off fat, add butter and saute the bacon bits, chopped onion, and the chopped cloves of garlic until just lightly brown. Add the water chestnuts and bread crumbs and continue to brown for another 3 minutes. Add salt and pepper. Fill each onion with the mixture. Place in casserole. Pour apple cider over and bake at 375 degrees for 45 to 50 minutes.

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