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| 10 mittel | Onions, sweet variety |
| 1 Tasse | bread crumbs Seasoned |
| 1 Tasse | Corn kernels |
| 1 Tasse | zucchini diced |
| 1 Tasse | carrots grated |
| 1 Tasse | Beets, diced |
| 1 Tasse | water |
| 1/2 Tasse | honey |
| 3 Esslöffel | dijon mustard |
| 2 Esslöffel | balsamic vinegar |
| 2 Teelöffel | Paprika (Which?)* |
| 1/2 Teelöffel | ginger ground |
| 1 1/2 Teelöffel | salt |
| 1 Teelöffel | pepper |
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Preheat oven to 350F. Peel onion, slice in halfon the equator. Remove centres leaving a bowl in the onion halves.
Filling: In a bowl, stir together 1/2 c breadcrumbs, corn, zucchini, carrots & beets. Firmly pack into onion hollows. Arrange in a shallow baking dish & pour water around the base.
Glaze: In a separate bowl, whisk together the glaze ingredients. Drizzle half the mixture over the top of the onions. Bake 30 minutes. Drizzle with remaining glaze & bake another 30 minutes.
Just before serving, sprinkle onions with remaining breadcrumbs & broil until the crumbs are toasted & golden brown.
* The recipe doesn't state which paprika, but I would opt for the sweeter Hungarian variety.
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