6 medium yellow onions (about 2 pounds)
2 bacon strips, cut into 1-inch pieces
1/4 cup dry bread crumbs
2 tablespoons chopped fresh parsley or 2 teaspoons dried parsley flakes
1 tablespoon butter
1-1/2 cups sliced fresh mushrooms
1/4 teaspoon salt
Dash each pepper and ground nutmeg
1/2 cup beef broth
Additional parsley, optional
In a Dutch oven, bring a small amount of water to a boil.
Peel onions; using a slotted spoon, place onions in boiling water.
Cook for 4-6 minutes more until softened; remove and let stand until cool enough to handle.
Cut a 1/4-in. slice off the top of each onion. Remove center, leaving a 1/2-in shell.
Chop centers and tops of onions; set aside.
In a skillet, cook bacon until crisp; remove to paper towel to drain.
In the drippings, saute chopped onion until tender.
Stir in bread crumbs and parsley. Add the butter and mushrooms; cook until mushrooms are tender.
Add bacon, salt, pepper and nutmeg.
Stuff onion shells; place in an ungreased shallow 1-qt. baking dish.
Pour broth around onions. Bake, uncovered, at 375° for 45 minutes or until tender, basting frequently during the first 15 minutes.
Sprinkle with parsley if desired