4-6 lg. onions
1 lb. ground beef
1 c. soft bread crumbs
8 tbsp. bottled Italian dressing
1/3 c. grated Parmesan cheese
1/4 c. chopped parsley
1 (8 oz.) can tomato sauce

Cover onions with water and parboil 20 minutes; drain. Peel when cool. Hollow out centers leaving a 1/4 inch shell. Chop enough scooped out onion to equal 1 cup.

Brown ground beef; drain. Add chopped onion and cook 5 minutes. Stir in bread crumbs, 6 tablespoons of the dressing, cheese and parsley. Spoon mixture into onion shells. Place stuffed onions into shallow baking dish.

Mix tomato sauce with remaining 2 tablespoons dressing. Pour over stuffed onions. Cover and bake at 375 degrees for 1 hour, or until onions are tender. Makes 4-6 servings.