Baked Stuffed Onions - cooking recipe

Ingredients

8 onions
1/2 stick butter
1/2 lb. sausage
1 1/4 c. soft bread crumbs
1/3 c. light cream
1/2 c. chopped parsley
1/2 tsp. thyme
salt and pepper
1 c. brown stock or beef broth
1/2 c. dry white wine
butter

Preparation

Scoop out centers of 8 onions.
Leave shell 1/4-inch thick. Chop enough centers to make 1 1/2 cups.
Blanch onion cases in boiling water for 5 minutes.
Turn upside-down on rack to drain.