Stuffed and Baked Onions

1 . Stage

Peel onions. Cut a thick slice from the top of each one and reserve.

2 . Stage

Bring a large pot of salted water to a boil, about 5 minutes. Add onions and cook just until tender, watching carefully, 20 to 25 minutes.

3 . Stage

Carefully remove onions from water and drain upside down. Brush outside of onion shells with oil and sprinkle with paprika.

4 . Stage

Preheat the oven to 350 degrees F (175 degrees C). Lightly oil a casserole dish.

5 . Stage

Chop reserved onion tops. Heat 1 tablespoon butter in a skillet over medium heat and add chopped onion. Cook until tender, about 3 minutes. Stir light cream, olives, pecans, and salt into the skillet. Remove from heat. Spoon onion mixture evenly into the onion shells and place into the prepared casserole dish. Sprinkle each onion with bread crumbs and drizzle evenly with melted butter. Top each with a dash of paprika.

6 . Stage

Bake, uncovered, in the preheated oven for 20 minutes.