1. Preheat the oven to 325°F. Trim the root end of the onions, removing the roots but leaving the root end intact to hold it together as it braises. Peel the onions from the root up removing only the first layer of peel. This may leave some peel at the top from the second layer of the onion. Don’t worry about it—your onions should have a nice point to their tops.

2. Blanch the onions in boiling salted water for 5 minutes. Refresh them in cold water until they’re cooled. Cut off about 1 inch of the tops and reserve.

3. To prepare the onion to stuff, you must remove the inside. To do that, hold your paring knife horizontally so that you can insert the tip into the onion, piercing into it about 1/2 inch up from its base, and about 1/2 inch in from the outer edge. Cut across the onion (your cut should be parallel to your work surface) to within 1/2 inch of the other side. (See the photo illustrating this technique on the following page.) Be careful not to cut completely across the onion. Next, cut into the top of the onion holding the knife vertically so your knife blade can cut from the top of the onion and around the center of the onion. This cut should be about 1/4 inch in from the edge. Cut all around the onion, and down to thehorizontal cut. When you have completed the circle, you can “fish” the inside of the onion out with the tip of your knife.

4. To prepare the stuffing, heat the butter in a medium pan and sauté the garlic for 30 seconds over low heat. Add the mushrooms and continue to sauté for 2 minutes, or until they soften. Add the wine and reduce the liquid by half over medium heat. Remove the mix from the burner and allow it to cool.

5. Add the pork, sage, nutmeg, 1 tablespoon of the chopped parsley, egg, and bread crumbs and mix it all well; season with salt and pepper. 6. Stuff the onions with this mixture until they’re full and cover them with their tops. Place them into a 2-inch deep roasting pan just big enough for the onions to fit snugly.

7. Bring the demi-glace to a boil and pour it over the onions. Liberally baste the onions with the demi-glace, and then bake the onions, uncovered, for 11/2 hours, or until they’re tender. Baste them frequently throughout the cooking.

8. When the onions are cooked, carefully remove them from the tray and onto a serving dish; keep them warm. Reduce the braising liquid over high heat until it coats the back of a spoon. Season the sauce with salt and pepper and spoon it over the onions. Sprinkle the onions with the remaining tablespoon of chopped parsley and serve.

Add "Stuffed Onions" to your Favorite Recipes Book

Remove "Stuffed Onions" from your Favorite Recipes Book

Add "Stuffed Onions" to your shopping list

Remove "Stuffed Onions" from your shopping list

Submit your own recipe

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your caloric needs.