Stuffed Onions - cooking recipe

Ingredients

6 large yellow onions (about 3 lb.)
1 c. soft whole wheat bread crumbs
1/2 c. shredded Cheddar or Swiss cheese
1/2 c. coarsely chopped nuts (pecans or walnuts)
1 lightly beaten egg
2 Tbsp. melted butter
2 Tbsp. chopped fresh parsley
1/4 tsp. basil leaves, crumbled
1/2 tsp. garlic salt
dash of pepper
1 c. (11 oz.) tomato bisque soup
1/2 c. milk
1/4 c. whipping cream

Preparation

Peel onions but do not cut off root end.
Cut a 1-inch slice from the top (leave root intact).
Place onions in a large pot of boiling water (salted) and simmer over medium heat for 20 to 30 minutes until just tender.
Drain onions and allow to cool.
When cool enough to handle scoop out onion leaving about 1/2 inch attached to the root.
Invert on paper towel and allow to drain. Chop the center meat of the onions.
In a bowl mix bread crumbs, cheese, nuts, egg, butter, parsley, basil, garlic salt, pepper and onions.
Stuff drained onion cups with mixture.
Arrange filled onions in a 1 1/2-quart baking dish.
Blend soup with milk and whipping cream.
Pour around, not over, onions.
Bake in a preheated 375\u00b0 oven for 20 to 30 minutes or until tops are browned. Serves 6.