Chicken Stuffed Sweet Onions
4 sweet onions (such as VeriSweet or Vidalia)
2 cups cooked and diced chicken
1/2 cup coarsely grated Monterey Jack cheese
1/4 cup freshly grated Parmesan cheese
1/4 cup fine dry bread crumbs
1/4 cup milk
1 egg, beaten
1 tablespoon chopped fresh flat-leaf parsley
1/2 teaspoon salt
1 teaspoon paprika
1/4 teaspoon dried tarragon, crumbled
1/4 teaspoon dried oregano, crumbled
When preparing onions for stuffing, remove and chop 1/2 cup of inner portion before cooking.
To prepare onions for stuffing, Peel onions and cut 1/2-inch slice off the top.
Slice a smaller section from the root end, just enough so the onion will stand upright without tipping over.
Cook the onion in a large pot of boiling water until just barely tender, about 15 minutes; drain.
Scoop out the centers, leaving a 1/2-inch shell.
(Alternately, if you want to retain some uncooked onion, scoop out the center portion before boiling, then boil for only 5 to 7 minutes. - Onion shells also can be prepared and left raw until stuffed, or cooked in the microwave oven.)
Preheat the oven to 350 degrees.
In a large bowl, combine all the remaining ingredients, including the reserved chopped onion, and mix well.
Fill the prepared onion shells with the chicken mixture and arrange in a deep casserole.
Bake, covered, for 15 minutes.
Remove the cover and bake for 15 minutes longer, until the filling is very hot with a golden crust.
Serve as a simple entree with a tossed green salad.