Stuffed Onions

• 6 large white onions
• 2 tablespoons butter
• 6 leeks, rinsed and chopped
• 6 shallots, peeled and minced
• 1/2 teaspoon salt
• 18 teaspoon cayenne pepper
• 2 tablespoons heavy cream
• 1/2 cup bread crumbs
• 2 tablespoons grated Parmesan cheese
• 3 cups chicken broth, warmed

1. Peel the white onions.
2. Using a very sharp knife, slice bottom off each so it will sit straight.
3. Slice off the top and hollow out the center with a spoon, leaving four onion layers intact.
4. Chop the removed inner onion.
5. Warm butter in a skillet.
6. Add chopped white onion, leeks and shallots and cook slowly until mixture is soft, about 10 minutes.
7. Add salt and cayenne pepper and continue to cook, stirring often, until onions turn gold, about 20 minutes more.
8. Remove from heat; let cool 10 minutes.
9. Preheat oven to 350 degrees.
10. Puree onion mixture in a food processor.
11. Drizzle in cream.
12. Stir in bread crumbs and Parmesan.
13. Using a tablespoon, stuff each onion with onion puree.
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. Remove from oven and, if serving later, cover with foil.
16. The onions can be reheated, covered, for 7 minutes in a 350-degree oven before serving.

white onions, butter, leeks, shallots, salt, cayenne pepper, heavy cream, bread crumbs, parmesan cheese, chicken broth

Taken from cooking.nytimes.com/recipes/538 (may not work)