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For taste, this recipe wins top marks. It's an onion lovers dream, and comes out very moist. It's also easier than I thought it might be to prepare. The inside of the onions comes out quite easily with a spoon. But I did have a problem with the amount of stuffing. I made the original amount, but ran out way before my four onions were filled, so then I had to whip up another double batch to finish the job.

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Sackville June 14, 2003
Stuffed Parsleyed Onions