6 Large Vidalia Onions or 8 med yellow onions.
 1 cup mushrooms, chopped
 3 cloves garlic, minced
 1 apple, peeled, cored, chopped (about 1 cup)
 2 Tbs fresh parsley, minced
 2 Tbs fresh marjoram, minced (used 1 tea. dried)
 1 tsp lemon juice
 1/4 tsp paprika
 Salt & pepper to taste
 1 cup wild rice, cooked
 Vegetable stock
 1. Preheat oven to 400F
 2. Cut 1/4 unch off both ends of the onion and peel off dry layers.
 Bake onions, root end down in baking dish for 30 minutes, or until
 golden brown.  Let cool and hollow out each onion from top, leaving
 1/2 inch shell (outer most 2-4 layers).
 3. Chop 1 cup of reserved onion and saute with mushrooms in a medium
 hot pan for 3 minutes.  Add garlic and apple and saute 3 minutes.
 Add parsley, marjoram, lemon juice, paprika, salt and pepper; combine
 the sauteed mixture with the cooked rice.
 4. Fill each onion shell with rice mixture. Pour enough stock to cover
 bottom of onions (about 1/2 inch). Bake for 20 minutes, basting the
 stuffed onions with stock occasionally.
 Makes 6-8 servings depending on which onions you use.
 My suggestion on this is that the onions took A LOT longer to cook than
 30 minutes.  If you want to fix this for a dinner, I recommend that you
 bake the onions the night before, and then finish up the next evening
 with the filling.  The onions will also be cool then, instead of working
 with hot onions that just came out of the oven.