Stuffed Onions

Directions

1. 1
   Peel onions but do not cut off root end.
2. 2
   Cut a 1-inch slice from the top (leave root intact).
3. 3
   Place onions in a large pot of boiling water (salted) and simmer over medium heat for 20 to 30 minutes until just tender.
4. 4
   Drain onions and allow to cool.
5. 5
   When cool enough to handle scoop out onion leaving about 1/2 inch attached to the root.
6. 6
   Invert on paper towel and allow to drain. Chop the center meat of the onions.
7. 7
   In a bowl mix bread crumbs, cheese, nuts, egg, butter, parsley, basil, garlic salt, pepper and onions.
8. 8
   Stuff drained onion cups with mixture.
9. 9
   Arrange filled onions in a 1 1/2-quart baking dish.
10. 10
    Blend soup with milk and whipping cream.
11. 11
    Pour around, not over, onions.
12. 12
    Bake in a preheated 375° oven for 20 to 30 minutes or until tops are browned. Serves 6.