8 med. onions, outer skin removed
1/4 c. butter
1/2 lb. Jimmy Dean sausage
4 slices white bread
1/4 c. milk
1/4 c. parsley
1/4 tsp. leaf thyme, crumbled
1/8 tsp. salt
1/8 tsp. pepper
1/2 c. beef broth or stock

Scoop out center of onions and top with 1/4 inch leaving shell 1/4 inch thick and 1 inch deep. Chop onion centers, measuring 2 cups and reserve. Preheat oven to 350 degrees. Butter baking dish. Cook onion shells in water 5 minutes. Saute reserve onions in butter. Crumble sausage, saute until no longer pink. Soak bread crumbs in milk. Squeeze dry, add to sausage, cook, stirring 5 minutes. Season with parsley, thyme, salt and pepper. Arrange onions close together in dish. Slice thin layer off bottom to stand up in dish. Fill shells with stuffing (full). Dot with butter (optional). Bake 10 minutes, base. Cover and bake 30 to 35 minutes longer.