These delicious onions will make you smile, not shed tears.

6 medium onions
6 tablespoons butter
1 chicken breast (6 oz.)
3 oz. fresh mushrooms
1 chopped tomato
1 sprig of parsley
Salt & pepper
1/2 cup veal stock
1/2 cup bread crumbs

Peel the onions and make a deep cut around the base of each one. Cook them in boiling salted water for five minutes. Drain.

Following the cut along the base of each onion, remove the inner section, leaving the outside shell whole. Place empty onion shell in well-buttered baking dish.

Chop the pulp of three of the onions and sauté gently in four tablespoons of butter for five minutes. Add enough veal stock to make mixture the proper consistency for stuffing, then fill each onion shell with stuffing. Sprinkle with bread crumbs and remaining melted butter.

Bake at 350°F / 177°C for 30 minutes, basting frequently with the melted butter. Before serving, pour baking juices over the onions.