Stuffed Onions

1. 1

   Peel the white onions.

2. 2

   Using a very sharp knife, slice bottom off each so it will sit straight.

3. 3

   Slice off the top and hollow out the center with a spoon, leaving four onion layers intact.

4. 4

   Chop the removed inner onion.

5. 5

   Warm butter in a skillet.

6. 6

   Add chopped white onion, leeks and shallots and cook slowly until mixture is soft, about 10 minutes.

7. 7

   Add salt and cayenne pepper and continue to cook, stirring often, until onions turn gold, about 20 minutes more.

8. 8

   Remove from heat; let cool 10 minutes.

9. 9

   Preheat oven to 350 degrees.

10. 10

    Puree onion mixture in a food processor.

11. 11

    Drizzle in cream.

12. 12

    Stir in bread crumbs and Parmesan.

13. 13

    Using a tablespoon, stuff each onion with onion puree.

14. 14

    Put in a shallow baking dish, add warmed chicken broth and bake for 1 1/2 hours, basting every half-hour with broth, until soft.

15. 15

    Remove from oven and, if serving later, cover with foil.

16. 16

    The onions can be reheated, covered, for 7 minutes in a 350-degree oven before serving.

* Per serving · 4 servings · Values may vary.