Combine melted butter and paprika. In a large bowl combine green pepper onion sausage egg 1 cup cooked rice cream cheese oregano and parsley. Cook until mushrooms are tender. Place in an ungreased shallow 1 qt. Stir in bread crumbs and parsley.

Drain cool and remove centers of onions leaving shell intact. Mix together goat and blue cheeses minced thyme and reserved onion. Stuffed onions may be prepared through step 4 the day before serving. Put the onions cut side up in a baking dish just large enough to hold them in a single layer. Bake uncovered at 375 for 45 minutes or until tender basting frequently during the first 15 minutes.

Traditionally vidalia onions are favored for this preparation but any mild or sweet onion will do. Place the onions in a greased baking dish and fill with stuffing. Bring a large pot of salted water to a boil. Finely mince the onion centres with the cheese adding salt and pepper. Add onions and cook until tender but still firm about 15 minutes.

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Cook covered on low 4 5 hours or until onions are tender. Place onions and stock in a 6 qt. Select onions that are about 3 inches in diameter and 1 2 pound each for this recipe. Add bacon salt pepper and nutmeg. Brush tops of onions.

Scatter the thyme sprigs over the top and season with salt and. A yellow onion is stuffed with mushrooms and potatoes then baked. Chop centers and reserve 1 2 cup of the chopped flesh. Refrigerate remaining cooked onion to use in another recipe or chop and freeze to use in chili or soup recipes. Add the butter and mushrooms.

Sprinkle with breadcrumbs and a little olive oil. Chop removed onion reserving 3 cups save remaining onion for another use. Use this mixture to fill the holes in the onions and to cover them. Bake at 180 c 350 f for 15 minutes or until browned on top. Mix the bread crumbs parmesan garlic powder oregano green onion and 2 tablespoons of butter.

Pour broth around onions. Sprinkle with salt pepper and romano cheese. The peeled slightly cored allium is stuffed with butter and your favorite bouillon then baked. Drizzle with 3 tablespoons of the oil. Pour broth around onions.

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Drizzle with 3 tablespoons of the oil. Sprinkle with breadcrumbs and a little olive oil. Scatter the thyme sprigs over the top and season with salt and. Cook covered on low 4 5 hours or until onions are tender. Traditionally vidalia onions are favored for this preparation but any mild or sweet onion will do.

The peeled slightly cored allium is stuffed with butter and your favorite bouillon then baked. Drain cool and remove centers of onions leaving shell intact. Combine melted butter and paprika.