Instructions: Preheat oven to 400 degrees. Trim tops of onions, but leave root ends intact.

Peel onions. In a large saucepan of boiling water to cover, cook onions for 5 minutes. Remove from water, let cool, and cut 1 inch off top of each. Scoop out interior, leaving a thin shell. Finely chop tops and interiors.

In a medium bowl, combine chopped onion, soaked bread crumbs, whole eggs, cheese, almonds, cloves and sugar. Stir thoroughly. Stuff cavity of each onion with filling, packing it down.

Place onions in a buttered baking dish. Brush outside of each onion with egg-milk mixture and top with 1 teaspoon butter. Cover loosely with aluminum foil and bake 1 1/2 hours. Just before onions are done, cook pasta in a medium pot of salted boiling water for about 10 minutes, or until al dente. Drain. To serve, transfer onions to individual bowls, toss cooked pasta in pan juices, and spoon pasta around base of each onion. Wine recommendation: pinot noir.

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