1. Preheat oven to 400 degrees. 2. Cut 1/4 unch off both ends of the onion and peel off dry layers. 3. Bake onions, root end down in baking dish for 30 minutes, or until golden brown. 4. Let cool and hollow out each onion from top, leaving 1/2 inch shell (outer most 2 to 4 layers). 5. Chop 1 cup of reserved onion and saute with mushrooms in a medium hot pan for 3 minutes. 6. Add garlic and apple and saute 3 minutes. 7. Add parsley, marjoram, lemon juice, paprika, salt and pepper; combine the sauteed mixture with the cooked rice. 8. Fill each onion shell with rice mixture. 9. Pour enough stock to cover bottom of onions (about 1/2 inch). 10. Bake for 20 minutes, basting the stuffed onions with stock occasionally. ---------------------------------------------------------------------------
Nutrition
Ingredients
