Baked Stuffed Onions - cooking recipe

Ingredients

6 large yellow onions, peeled (about 4 lb.)
1 1/2 tsp. salt
1 (3 oz.) can chopped mushrooms, drained and finely chopped
1/2 c. fine fresh white bread crumbs
1/4 c. cooked, crumbled bacon
1/8 tsp. pepper
2 tsp. dried thyme leaves
2 Tbsp. butter or margarine, melted
1 c. grated sharp Cheddar cheese (1/4 lb.)
3 Tbsp. chopped parsley

Preparation

In large saucepan, place onions, 1/2 teaspoon salt and enough water (cold) to cover; bring to boiling.
Reduce heat; simmer, covered, 30 minutes or until onions are tender.
Drain and let cool.
With spoon, scoop out center of onions, leaving several outside layers as a shell.
Chop scooped out onion very fine; measure 2 cups.