6 lg. onions
1/2 c. cream or milk
1 c. Cheddar cheese, grated
1/2 c. mushrooms, chopped
1/2 c. fresh bread crumbs
Salt and pepper
Additional bread crumbs and butter

Peel onions, put in saucepan. Cover with salted water and bring to boil. Simmer about 10 minutes. Drain. When cool enough to handle carefully scoop out centers of onions leaving several layers so that onions can serve as containers.

Keep bottom intact. Preheat oven to 375 degrees. Chop onion centers finely, place in bowl with cream, cheese, mushrooms and 1/2 cup bread crumbs. Season with salt and pepper. Fill onion cups with mixture. Top with additional bread crumbs. Dot with butter. Place in buttered 9 inch square baking pan. Add enough water to come 1/2 inch up sides of onion. Bake 35 minutes until golden.