Stuffed Onions

Directions

1. 1
   Peel the white onions.
2. 2
   Using a very sharp knife, slice bottom off each so it will sit straight.
3. 3
   Slice off the top and hollow out the center with a spoon, leaving four onion layers intact.
4. 4
   Chop the removed inner onion.
5. 5
   Warm butter in a skillet.
6. 6
   Add chopped white onion, leeks and shallots and cook slowly until mixture is soft, about 10 minutes.
7. 7
   Add salt and cayenne pepper and continue to cook, stirring often, until onions turn gold, about 20 minutes more.
8. 8
   Remove from heat; let cool 10 minutes.
9. 9
   Preheat oven to 350 degrees.
10. 10
    Puree onion mixture in a food processor.
11. 11
    Drizzle in cream.
12. 12
    Stir in bread crumbs and Parmesan.
13. 13
    Using a tablespoon, stuff each onion with onion puree.
14. 14
    Put in a shallow baking dish, add warmed chicken broth and bake for 1 1/2 hours, basting every half-hour with broth, until soft.
15. 15
    Remove from oven and, if serving later, cover with foil.
16. 16
    The onions can be reheated, covered, for 7 minutes in a 350-degree oven before serving.