Instructions: Preheat oven to 400 degrees. Line a baking sheet with aluminum foil and set aside.

Peel the onions. Trim the stem ends so they will stand upright and remove the top 1/2 inch. Rub oil on each onion and season lightly with salt and pepper. Place in a baking dish, and bake, root-ends down, until golden brown and just tender, about 45 minutes to 1 hour (depending upon the size). Remove from the oven and let rest until cool enough to handle.

When cool enough to handle, push out the centers, leaving a shell. Return one piece of the removed onion to each to form a bottom and chop the remaining onion centers to measure 1 cup.

In a large skillet, melt the butter over medium-high heat. Add the 1 cup of chopped onion and cook, stirring, for 2 minutes. Add the garlic, apples, salt, and pepper, and cook, stirring, for 2 minutes. Remove from the heat and add the cooked rice, walnuts, sage, and parsley, and stir well. Add 1/4 cup of the cheese and stir well.

Stuff the onions with the rice mixture and place in a baking dish. Sprinkle the remaining 1/4 cup cheese over the tops of the onions, and add stock to come 1/2 inch up the sides of the onions. Bake until tender and bubbly, about 20 to 30 minutes, basting occasionally. Serve immediately.

This recipe yields 6 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.