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  Stuffed Onion

4 md Yellow onions; peeled
2 tb Honey or other sweetener
1/2 c Finely chopped walnuts
1/2 c Wheat germ or bread crumbs
1/2 ts Salt 1/4 ts Pepper
2 ts Dijon mustard
1 tb Red wine vinegar
1/4 c Chopped Italian parsley for Garnish

Preheat oven to 350°. Slice about a half inch off the top of each onion.
 Hollow out a bowl shaped space to hold about 1/4 cup filling.
Slice enough off the bottom to let onions stand upright.
Combine remaining ingredients, except parsley.
Place about 1/3 cup of water around onions. Bake 30 minutes, adding water,
1/4 cup at a time if needed. Stuff onions. Bake another 30 minutes or until softened. Garnish with parsley

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