6 lg. onions (Bermuda)
2 tbsp. butter
1 lb. hamburger
1 slice bacon
2 tbsp. parsley
2 tbsp. celery
1/4 c. evaporated milk
2/3 c. bread crumbs
1 c. stock
Salt and pepper

Parboil onions for 10 minutes, drain and cool. Saute meat and chopped bacon in butter, but do not brown. Add parsley, celery, milk, crumbs and 1/3 of stock. Now peel and scoop out centers of onions, stuff with meat mixture and place in baking dish. Pour in rest of stock and bake for 40 minutes at 400 degrees. Baste occasionally. The pound of meat will stuff 6 very large onions and serves 4-6.