Instructions: 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.

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