4 - 6 Vidalia or other large, sweet onions, peeled
1 cup (250 ml) bread crumbs
4 oz (100 g) country ham, finely chopped
1 tsp (5 ml) dried sage
Freshly ground pepper to taste
1 Tbs (15 ml) butter
Trim the root end of the onions just enough to allow them to
sit flat and cut a wide cone-shaped hollow in the top of the
onions. Place in a lightly greased baking dish and bake
covered in a preheated 400F (200C) oven for 30 minutes. Remove
from the oven and allow to cool slightly. Scoop out the
interior of the onions using a spoon, leaving a shell about
1/4 inch (5 mm) thick. Chop the centers of the onions and mix
with the bread crumbs, ham, sage, and pepper. Fill the onion
shells with the mixture, mounding it in the center. Return the
onions to the baking dish and dot with butter. Add enough
water to the dish to come about one quarter up the sides of
the onions and bake uncovered for an additional 30 to 45
minutes, until the stuffing is golden brown. Serve warm or at
room temperature. Serves 4 to 6.
