Baked Stuffed Onions
4 medium sweet onions; peeled
2 tb Honey or other sweetener
1/2 c Finely chopped walnuts
1/2 c Wheat germ or bread crumbs
1/2 ts Salt
1/4 ts Pepper
2 ts Dijon mustard
1 tb Red wine vinegar
1/4 c Chopped Italian parsley for Garnish
Preheat oven to 350°. Slice about a half inch off the top of each onion. Hollow
out a bowl shaped space to hold about 1/4 cup filling. Slice enough off the bottom
to let onions stand upright.
Combine remaining ingredients, except parsley. Place about 1/3 cup of water around
onions. Bake 30 minutes, adding water, 1/4 cup at a time if needed.
Stuff onions. Bake another 30 minutes or until softened. Garnish with parsley.
Serve warm. Serves 4.