8 sm. white onions (about 2" in diameter)
1 sweet Italian sausage
1 tbsp. butter
1 tbsp. parsley
1/4 tbsp. freshly grated nutmeg
1 tbsp. fresh bread crumbs
1 tbsp. heavy cream
4 tbsp. freshly grated Parmesan cheese
1-2 c. chicken stock

Peel onions and cut 1/2 inch slice from the top of each one. Shave off the root, leaving the bottom intact. Cut a small cross in the root end to prevent splitting. Scoop out hollow cavity in each onion (using a melon baller). Cook onions in boiling water for 4-5 minutes, or until tender. Drain upside down on paper towel. Remove sausage from casing and saute, breaking up lumps, until meat is no longer pink. Drain sausage on paper towels and wipe out skillet.

Melt butter in skillet. Stir in cooked sausage, parsley, nutmeg, bread crumbs, cream and 1 tablespoon of cheese. Spoon sausage mixture into onions, mounding tops. Place onions in baking pan. Pour chicken stock into pan to depth of halfway up the sides of onions. Bake at 350 degrees for 30 minutes. Preheat broiler. Remove onions from pan, pour out stock and return onions to pan. Sprinkle with cheese and broil until lightly browned.