Baked Onions with Rice, Apple, and Nut Stuffing

Directions

1. 1
   Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil and set aside.
2. 2
   Peel the onions.
3. 3
   Trim the stem ends so they will stand upright and remove the top 1/2-inch.
4. 4
   Rub oil on each onion and season lightly with salt and pepper.
5. 5
   Place in a baking dish, and bake, root ends down, until golden brown and just tender, about 45 minutes to 1 hour (depending upon the size).
6. 6
   Remove from the oven and let rest until cool enough to handle.
7. 7
   When cool enough to handle, push out the centers, leaving a shell.
8. 8
   Return one piece of the removed onion to each to form a bottom and chop the remaining onion centers to measure 1 cup.
9. 9
   In a large skillet, melt the butter over medium-high heat.
10. 10
    Add the 1 cup of chopped onion and cook, stirring, for 2 minutes.
11. 11
    Add the garlic, apples, salt, and pepper, and cook, stirring, for 2 minutes.
12. 12
    Remove from the heat, add the cooked rice, walnuts, sage, and parsley, and stir well.
13. 13
    Add 1/4 cup of the cheese and stir well.
14. 14
    Stuff the onions with the rice mixture and place in a baking dish.
15. 15
    Sprinkle the remaining 1/4 cup cheese over the tops of the onions, and add stock to come 1/2-inch up the sides of the onions.
16. 16
    Bake until tender and bubbly, about 20 to 30 minutes, basting occasionally.
17. 17
    Serve immediately.