Stuffing Stuffed Onions

• 4 (8 -9 ounce) white onions, peeled (8-9 oz )
• 1 cup hot water
• 1 teaspoon instant chicken bouillon granules
• 2 cups dry bread cubes
• 1 egg, beaten
• 14 cup finely chopped celery
• 14 cup finely chopped red pepper
• 2 tablespoons snipped fresh parsley
• 2 tablespoons sesame seeds, toasted
• 2 teaspoons lemon juice
• 12 teaspoon dried marjoram
• 14 teaspoon pepper

1. Heat oven to 375*F. Cut off tops of onions.
2. Using serrated knife, score center of each onion.
3. Scoop out center, using grapefruit spoon, leaving 1/4-inch-thick shell.
4. (Onion centers may be chopped and frozen for later use).
5. Place shells in 8-inch square baking dish.
6. Set aside.
7. Combine stuffing ingredients in medium mixing bowl.
8. Spoon stuffing evenly into shells.
9. Pour bouillon over onions.
10. Spray foil with nonstick vegetable cooking spray.
11. Cover dish with foil (sprayed-side down).
12. Bake for 25-30 minutes, or until onions are tender-crisp.
13. Remove foil.
14. Bake for additional 5-7 minutes, or until tops are light golden brown.
15. Re-cover with foil.
16. Let stand for 10 minutes before serving.

white onions, water, instant chicken, bread cubes, egg, celery, red pepper, parsley, sesame seeds, lemon juice, marjoram, pepper

Taken from www.food.com/recipe/stuffing-stuffed-onions-350110 (may not work)