Name: Crispy bacon and onion stuffing tray bake
Prep time: 15 min
Cook time: 35 min
Ingredients: 2 (300 g) brown onions, thinly sliced; ½ cup malt vinegar; 1/3 cup brown sugar; 400 g white sourdough bread, sliced and cut into 2cm pieces; 100 g Western Star Spreadable Original Soft, melted; ½ cup chopped flat-leaf parsley, plus extra to serve; 300 g streaky bacon, chopped; ½ cup almonds, chopped; 1 egg, lightly beaten

2 (300 g) brown onions, thinly sliced
½ cup malt vinegar
1/3 cup brown sugar
400 g white sourdough bread, sliced and cut into 2cm pieces
100 g Western Star Spreadable Original Soft, melted
½ cup chopped flat-leaf parsley, plus extra to serve
300 g streaky bacon, chopped
½ cup almonds, chopped
1 egg, lightly beaten

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Preheat oven to 200°C (fan forced).
Put the onions, vinegar and sugar in a medium frying pan over high heat. Cook for 15 minutes, stirring occasionally, until golden brown and liquid has been absorbed. Set aside to cool.
Put the onion mixture, bread, melted Western Star Spreadable, parsley, bacon, almond and egg in a large baking dish and use your hands or a large spoon to mix to combine.
Cook in the oven for 20 minutes, or until golden brown. Serve sprinkled with extra parsley.
Serve with roast chicken, pork, lamb or beef, along with some steamed greens or a mixed leaf salad.

Tips & Hints:

If you need to save time, you can use 1 cup store-bought caramelised onions rather than making your own. Simply start recipe at Step 3.

Preheat oven to 200°C (fan forced).
Put the onions, vinegar and sugar in a medium frying pan over high heat. Cook for 15 minutes, stirring occasionally, until golden brown and liquid has been absorbed. Set aside to cool.
Put the onion mixture, bread, melted Western Star Spreadable, parsley, bacon, almond and egg in a large baking dish and use your hands or a large spoon to mix to combine.
Cook in the oven for 20 minutes, or until golden brown. Serve sprinkled with extra parsley.
Serve with roast chicken, pork, lamb or beef, along with some steamed greens or a mixed leaf salad.

Tips & Hints:

If you need to save time, you can use 1 cup store-bought caramelised onions rather than making your own. Simply start recipe at Step 3.

Preheat oven to 200°C (fan forced).
Put the onions, vinegar and sugar in a medium frying pan over high heat. Cook for 15 minutes, stirring occasionally, until golden brown and liquid has been absorbed. Set aside to cool.
Put the onion mixture, bread, melted Western Star Spreadable, parsley, bacon, almond and egg in a large baking dish and use your hands or a large spoon to mix to combine.
Cook in the oven for 20 minutes, or until golden brown. Serve sprinkled with extra parsley.
Serve with roast chicken, pork, lamb or beef, along with some steamed greens or a mixed leaf salad.

Tips & Hints:

If you need to save time, you can use 1 cup store-bought caramelised onions rather than making your own. Simply start recipe at Step 3.

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