Stuffed Onions

• 4 large yellow onions, peeled and hollowed (see below), insides chopped and reserved
• 1/2 cup low-sodium chicken broth
• 4 slices bacon (4 ounces), cut crosswise into 1/2-inch-thick pieces
• 2 slices white sandwich bread, torn into small pieces
• 1 cup shredded Gruyere or Swiss cheese (4 ounces), plus more for sprinkling
• 2 tablespoons coarsely chopped fresh flat-leaf parsley
• Coarse salt and freshly ground pepper

1. Preheat oven to 450F.
2. Arrange onions in an 8-inch baking dish, hollowed side up.
3. Pour chicken broth into dish, around onions.
4. Cover pan tightly with aluminum foil.
5. Bake onions until tender when pierced with the tip of a sharp knife, about 20 minutes.
6. Remove onions from baking dish.
7. Pour off hot liquid from dish, then return onions.
8. Meanwhile, in a medium skillet, cook bacon over medium heat, stirring occasionally, until crisp, 3 to 5 minutes.
9. Add chopped onions; cook, stirring often, until golden brown, 10 to 15 minutes.
10. Remove from heat; add bread, cheese, and parsley.
11. Season with salt and pepper; stir to combine.
12. Fill hollowed onions with bread mixture, pressing with back of spoon to pack tightly.
13. Sprinkle with more cheese.
14. Bake, uncovered, until golden brown on top, 20 to 25 minutes.
15. Cut off the top quarter from each onion, and core with a melon baller, leaving 1/4 inch (1 to 2 layers) of onion intact on the sides and bottom.
16. Reserve insides to chop for the stuffing.

yellow onions, chicken broth, bacon, white sandwich bread, gruyere, parsley, salt

Taken from www.epicurious.com/recipes/food/views/stuffed-onions-388046 (may not work)