Total Calories: 125
Peel onions, leaving root end intact. Cut in half lengthwise. Place in a 3-quart saucepan. Add water to a depth of 1 inch. Add 1 teaspoon of the salt and over medium heat, bring to a boil reduce heat to low, cover and simmer for 15 to 20 minutes or until almost tender. Drain and cool slightly.
Preheat oven to 350°. Remove centers of onions, leaving a 1/2 -inch shell chop centers. In a medium bowl, gently stir chopped onions, bread crumbs, mushrooms, bacon, 1 teaspoon chives or parsley, remaining 1/2 teaspoon salt, pepper and celery seeds.
Pour butter or margarine into an 8 x 8 x 2-inch baking pan. Place onion shells, rounded-side down, in pan. Brush with butter or margarine. Mound stuffing mixture into center of onions, packing lightly. Drizzle tops with bacon drippings. Bake for 20 to 30 minutes or until tops are lightly browned. Garnish with chives or parsley.
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