Instructions: Without peeling onions, cut 1 inch off top of each, and enough off bottom so onions stand upright. Remove all but outer 2 layers of each by scooping out centers with a paring knife or pushing onion up through top. Discard bottoms, set outer layers and tops aside. Finely chop centers.

Melt 3 tablespoons of butter in large skillet over medium-low heat. Add chopped onions. Cook about 15 minutes, or until soft.

In separate pan, bring chicken stock to a simmer over medium heat. Add lemon zest and apricots and cook until apricots are soft, about 10 minutes. Lower heat and/or cover pan if stock evaporates too quickly.

Pre-heat oven to 400 degrees. Add lamb and cinnamon to skillet with onions.

Increase heat to medium. Season with salt and pepper. Cook lamb until crumbly, about 5 minutes, stirring occasionally. Remove from heat. Stir in stock-apricot mixture and 2 tablespoons each minced parsley and mint. Cool slightly.

Spoon filling into onion shells. Place in oven-proof dish. Sprinkle bread crumbs on top of each shell. Dot with remaining butter. Add onion tops to dish and 1/4 cup water. Bake, basting twice, for 20 minutes. Cover with foil and continue baking until onions are tender, about 20 minutes. Garnish with remaining mint and parsley. Serve with onion tops.

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