Stuffed Onions

These onions are delicious and impressive. The recipe comes from a Junior League Cookbook, "I'll Cook When Pigs Fly".

• Ready In: 45 mins
• Serves: 6

Ingredients

• 6  medium onions
•  salt water, to cover
• 2  tablespoons  vegetable oil
•  paprika
• 5  tablespoons butter, divided
• 3  tablespoons  chopped fresh parsley
• 1⁄4 cup half-and-half
• 1⁄4 cup  chopped black olives
• 3⁄4 cup  chopped walnuts
• 1⁄2 cup  grated swiss cheese
• 1⁄4 teaspoon salt
• 1⁄4 cup  dry breadcrumbs

Directions

1. Cut thick slice from the top and scoop center from each onion.
2. Set aside.
3. (I find using a melon scoop the easiest way to remove the centers) Place in saucepan with salted water and cook for 25 minutes.
4. Drain shells well, and brush each with oil.
5. Sprinkle generously with paprika.
6. Chop reserved onion.
7. Cook in 1/4 cup butter until tender.
8. Stir in parsley, half and half, olives, walnuts, cheese and salt, mixing well.
9. Spoon mixture into prepared onion shells and place in a shallow baking dish.
10. Combine bread crumbs and 1 TBS butter, melted.
11. Sprinkle on top of onions.
12. Bake at 350*F for 15 minutes.