Elegant Stuffed Onions

• 6 large mild onions
• boiling salted water
• 1 c. pitted ripe olives
• 1 c. soft bread crumbs
• 1/2 c. shredded Cheddar cheese
• 2 Tbsp. minced parsley
• 1/2 tsp. salt
• 1/2 tsp. poultry seasoning
• 1/8 tsp. ground sage
• dash of pepper (fresh ground)
• paprika

1. Peel onions, removing thin outer layer only; slice off tops. Reserve.
2. Cover onions with boiling, salted water in saucepan. Simmer for 30 minutes until tender.
3. Drain; cool.
4. Chop onion tops to make 1/3 cup of finely chopped onions.
5. Saute in butter until golden.
6. Chop olives; add bread crumbs, parsley, salt, poultry seasoning, sage and pepper; toss.
7. Scoop out center portions of onions (reserve and chop centers for use in flavoring peas for another meal).
8. Do not cut through bottom of onion "shells."
9. Fill shells with stuffing.
10. Sprinkle with paprika.
11. Bake, covered, at 350u0b0 for 20 minutes.
12. Uncover; bake 10 minutes.
13. Serves 6.

onions, boiling salted water, olives, bread crumbs, cheddar cheese, parsley, salt, poultry seasoning, ground sage, pepper, paprika

Taken from www.cookbooks.com/Recipe-Details.aspx?id=172548 (may not work)