6 medium onions
3 cups chopped carrots
1 ½ cups (6 ounces) shredded Cheddar cheese
1 teaspoon thyme
½ teaspoon salt
Chicken Stock
1. Cut a thin slice off both ends of each onion; peel. Carefully scoop out inside of onions with a sharp knife or melon-baller, leaving a shell 2 or 3 rings thick. Chop onion centers; mix with carrots, cheese, thyme, and salt. Fill onions with mixture; place in a shallow baking pan. Pour½ inch stock around onions.
2. Bake at 400°F 1 to 1¼ hours, or until onions are tender.
6 SERVINGS