In a Dutch oven bring a small amount of water (enough to just cover the onions) to a boil. Peel and CAREFULLY place the onions in the water. Cook for no more then 3 minutes then remove with a slotted spoon to cool enough to handle. Cut a 1/4 inch slice off the top of each onion & remove the centers leaving a 1/2 inch shell. Chop up the centers and the tops. In the bacon drippings saute these chopped onion pieces until tender. Stir in bread crumbs & parsley. Add butter & mushrooms. Cook & stir 2 minutes. Add crumbled bacon & stir well. Gently stuff each onion shell with enough of the mixture just to the tops. Place the onions in an ungreased 1 quart baking dish. Pour the broth around but not over the onions. Bake uncovered for 45 minutes at 375 degrees, basting frequently.
|