These are called cebola recheada (stuffed onion) in Brazil. They can be stuffed with all kinds of meat (chicken, turkey, even beef) I have used chicken this time with a slice of goat cheese on top. If you love onions and stuffing you will love these.
1 Tablespoon butter, plus 4 teaspoons
4 Large onions (about 3 ½ inches)
1 ½ cups finely chopped celery
2 Tablespoons finely chopped parsley
½ teaspoon crumbled dried savory
¼ teaspoon thyme
¼ teaspoon crumbled dried basil
1/8 teaspoon crumbled dried sage
1 teaspoon salt
Freshly ground black pepper
¼ cup heavy cream
Preheat oven to 350
Brush tablespoon of butter over bottom and sides of a shallow baking dish.
Drop onions into enough boiling water to cover them completely and cook for about 10 minutes. Drain in colander and cut off the root ends. Slip off the papery outer skins. Cut about a ¼ inch slice off top, and scoop out the center to leave a shell about ¼ inch thick.
To make the stuffing, combine the chicken, celery, parsley, savory, basil, thyme, sage, salt and pepper in a bowl and toss them together. Pour in the cream and stir until the stuffing is evenly moistened. Add salt and pepper to taste.
Spoon stuffing into the onion shells. Arrange the onions side by side in buttered dish and dot the tops with a pat of butter and a slice of cheese.
Bake in the middle of the oven for about 20 minutes, or until onions are golden brown and tender.