6 large Vidalia onions
butter
salt and pepper
cayenne pepper
onion powder
nutmeg
thyme
chopped ham
mashed potatoes
onion powder

Mash 2-3 potatoes with butter and cream and season generously with salt and pepper, to taste; do not allow them to get cold. Stir in the ham, 1/2 teaspoon onion powder (a pinch of garlic powder, if desired), and the remaining herbs. Onion powder may be substituted with 1 tablespoon Lipton onion soup.

Scoop out the centers of 6 large onions and brush the insides generously with butter; sprinkle liberally with salt, pepper, and a little cayenne. Fill the onion centers with the mashed potato and ham mixture.

Brush the tops of the onions with butter. Set them in a casserole dish or slow cooker and cover tightly.

Place in an oven at 275°F or 300°F, so that they are barely simmering, until tender, which will take about an hour, depending on the size of the onions.

When the onions are cooked, remove them to a serving dish and thicken the sauce with a little Wondra or cornstarch over medium high heat. Taste sauce and adjust seasonings.

Drizzle sauce over onions before serving.

Submitted by: CM