6 med. yellow onion
2 qts. chicken stock
3 tbsp. butter, melted
1/2 tsp. paprika
1/4 tsp. freshly ground black pepper
1/4 tsp. salt

CRUMB TOPPING:

2 tbsp. butter, melted
1/2 c. bread crumbs
1/2 tsp. salt
1/2 tsp. dried thyme, whole

Peel the onion but leave them whole. Place the peeled onion in a large pot. Add the chicken stock. Bring to a boil, cover, and simmer gently for 30 minutes. Carefully drain the onion. Reserving the stock for another use. Place the onion in a shallow oven proof baking dish so that they fit comfortable combine the melted butter, paprika, black pepper, and salt and pour the mixture over the onions. Turn the onion so that all are covered with the seasoned butter mixture.

Bake in a preheated 400 degree oven for 15 minutes. Mix together all the ingredients for the crumbs topping and sprinkle it over the onion. Bake 15 minutes longer.