Savory Wild Rice Stuffed Onions

Directions

1. Preheat oven to 400℉ (200℃).

2. Cut ¼ unch off both ends of the onion and peel off dry layers.

Bake onions, root end down in baking dish for 45 minutes, or until golden brown.

Let cool and hollow out each onion from top, leaving ½ inch shell, outer most 2 to 4 layers.

1. Chop 1 cup of reserved onion and sauté with mushrooms in a medium hot pan for 3 minutes.

Add garlic and apple and sauté 3 minutes.

Add parsley, marjoram, lemon juice, paprika, salt and pepper; combine the sautéed mixture with the cooked rice.

1. Fill each onion shell with rice mixture. Pour enough stock to cover bottom of onions, about ½ inch.

Bake for 20 minutes, basting the stuffed onions with stock occasionally.

Note: You may bake the onions ahead of time.