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1
Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil and set aside.
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2
Peel the onions.
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3
Trim the stem ends so they will stand upright and remove the top 1/2-inch.
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4
Rub oil on each onion and season lightly with salt and pepper.
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5
Place in a baking dish, and bake, root ends down, until golden brown and just tender, about 45 minutes to 1 hour (depending upon the size).
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6
Remove from the oven and let rest until cool enough to handle.
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7
When cool enough to handle, push out the centers, leaving a shell.
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8
Return one piece of the removed onion to each to form a bottom and chop the remaining onion centers to measure 1 cup.
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9
In a large skillet, melt the butter over medium-high heat.
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10
Add the 1 cup of chopped onion and cook, stirring, for 2 minutes.
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11
Add the garlic, apples, salt, and pepper, and cook, stirring, for 2 minutes.
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12
Remove from the heat, add the cooked rice, walnuts, sage, and parsley, and stir well.
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13
Add 1/4 cup of the cheese and stir well.
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14
Stuff the onions with the rice mixture and place in a baking dish.
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15
Sprinkle the remaining 1/4 cup cheese over the tops of the onions, and add stock to come 1/2-inch up the sides of the onions.
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16
Bake until tender and bubbly, about 20 to 30 minutes, basting occasionally.
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17
Serve immediately.
