Sausage-stuffed Onions

Peel the large white onions and slice off the tops, then use a melon baller or spoon to carefully hollow out the centers, leaving a shell about two layers thick. Reserve the scooped-out onion flesh and chop it finely for use in the filling.

Melt butter in a skillet over medium heat and sauté the chopped onion flesh until softened and translucent, about 5 minutes. Season lightly with salt and black pepper, then set aside to cool.

In a mixing bowl, combine the sausage, soft breadcrumbs, cream, sautéed onion, fresh thyme leaves, and chopped parsley, mixing until evenly incorporated. Season the mixture with salt and black pepper to taste.

Preheat the oven to 375°F (190°C). Spoon the sausage filling generously into each hollowed onion shell, mounding it slightly at the top.

Arrange the stuffed onions snugly in a deep baking dish and pour the beef stock and white wine around the base of the onions to a depth of about half an inch. Dot the tops of each stuffed onion with a small piece of butter.

Cover the baking dish tightly with foil and bake in the preheated oven for 40 minutes, then remove the foil and continue baking until the filling is cooked through and golden brown on top.

Remove the onions from the oven and let them rest for 5 minutes. Spoon the pan juices over the onions before garnishing with freshly chopped parsley and serving.