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1
Preheat oven to 400 degrees.
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2
Line a baking sheet with aluminum foil and set aside.
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3
Peel the onions.
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4
Trim the stem ends so they will stand upright and remove the top 1/2 inch.
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5
Rub oil on each onion and season lightly with salt and pepper.
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6
Place in a baking dish, and bake, root-ends down, till golden and just tender, about 45 min to 1 hour (depending upon the size).
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7
Remove from the oven and let rest till cold sufficient to handle.
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8
When cold sufficient to handle, push out the centers, leaving a shell.
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9
Return one piece of the removed onion to each to create a bottom and chop the remaining onion centers to measure 1 c..
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10
In a large skillet, heat the butter over medium-high heat.
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11
Add in the 1 c. of minced onion and cook, stirring, for 2 min.
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12
Add in the garlic, apples, salt, and pepper, and cook, stirring, for 2 min.
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13
Remove from the heat and add in the cooked rice, walnuts, sage, and parsley, and stir well.
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14
Add in 1/4 c. of the cheese and stir well.
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15
Stuff the onions with the rice mix and place in a baking dish.
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16
Sprinkle the remaining 1/4 c. cheese over the tops of the onions, and add in stock to come 1/2 inch up the sides of the onions.
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17
Bake till tender and bubbly, about 20 to 30 min, basting occasionally.
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18
Serve immediately.
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19
This recipe yields 6 servings.
