Baked Stuffed Onions - cooking recipe

Ingredients

6 large onions, peeled
1/2 lb. bulk pork sausage
3/4 c. soft breadcrumbs
beef broth or melted butter
buttered breadcrumbs
1/2 c. hot water

Preparation

Cook onions 10 minutes in enough boiling salted water to cover; drain and cool.
Remove centers of onions, leaving about 1/4-inch shells.
Invert shells to drain.
Chop onion centers.
Cook sausage in skillet over medium heat until done.
Drain.
Combine sausage, 3/4 cup breadcrumbs and chopped onions.
If desired, stir in enough broth or butter to moisten.