Bacon-Wrapped Stuffed Onion

4 large white onions
8 slices bacon
Stuffing:
2 Tbsp butter or vegetable oil
2 garlic cloves, mminced
1 stalk celery, finely chopped
1 apple, finely chopped
1 Tbsp dried sage leaves, crumbled
1/2 tsp dried thyme
1/4 tsp each salt and pepper
2 Tbsp chopped fresh parsley
3 c cubed bread
1 egg
Peel and trim off root ends of the onions. Cut in half crosswise. Place cut side up, in 13x9" glass baking dish; pour in 1/2 c water. Cover and bake in 350º oven until tender, about 30 minutes. Transfer onions to plate; drain off liquid from pan and discard. Let cool enough to handle. Remove centres of onions, leaving two outermost layers to form cups. Return onion cups to baking dish. Chop of the centres for stuffing; set aside. Stuff enough of the remaining centres into cups to fill holes in the bottom. Wrap bacon slices around each onion cup; secure with toothpick.
Stuffing: In skillet, melt butter over medium heat; cook reserved chopped onions and garlic, stirring until golden, about 5 minutes. Add celery, apple, sage, thyme, salt and pepper, cook, stirring, until celery is tender, about 5 minutes. Stir in parsley; transfer to bowl and let cool. Add bread to bowl; toss to combine. Add egg; mix well. Mound stuffing into onion cups. Cover and roast in 400º oven for 35 minutes. (Make ahead: Uncover asnd let cool for 30 minutes. Refridgerate until cold. Cover and refridgerate for up to one day. Increase uncovered cooking time by 5 minutes.) Uncover and cook until bacon is crisp and stuffing is browned, about 25 minutes.
Makes 8 servings.
Source: Canadian Living Magazine 2002

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