---------- Recipe via Meal-Master (tm) v8.05
       Title: Southern Style Baked Stuffed Onions
  Categories: Vegetables
       Yield: 6 Servings
       3    Vidalia onions
       6 sl Italian bread; crust remove,
     1/2 c  Skim milk
       1 lg Egg; lightly beaten
       6 lg Mushrooms; stem
       2 tb Capers; drain, rinse
       1 tb Fresh parsley; chop
       1    Clove garlic; mince
     1/2 ts Salt
     1/4 ts Fresh ground black pepper
       1 ts Unseasoned bread crumbs
   1 1/2 ts Extra virgin olive oil
   Preheat the oven to 375F. Keeping the whole onions
   intact, peel away the outer layer. With a paring
   knife, carefully trim root ends so they are flat. In a
   large pot of boiling water, cook onions for 10 minutes
   or until tender. Drain and let cool. Meanwhile in a
   small bowl, combine the milk with bread and let it
   soak for 10 minutes. Squeeze bread almost dry and
   break further into a large bowl. Stir in egg,
   mushrooms, capers, parsley, garlic, salt and pepper.
   Set aside. Cut onions in half horizontally. Scoop out
   some of the center or each onion and chop coarsely,
   reserving halves. Add the chopped onion to the bread
   mixture and mix well. Fill the onion halves with the
   bread mixture and sprinkle with dry breadcrumbs. (The
   onions can be prepared to this point and stored
   covered in refrigerator for up to 8 hours). Arrange
   the onions in a shallow 2 quart baking dish and
   drizzle with the oil. Sprinkle with bread crumbs. Bake
   uncovered for about 25 minutes or until the tops are
   golden and the onions are heated through. Vidalia
   Onions Recipe Collection from AOL.