2 large onions (I used a Vidalia and a Red)
1 1/2 cups prepared brown rice
2 slices multi grain bread, staled and crumbed
1/2 cup shredded Parmesan cheese
1 teaspoon garlic
1 JUMBO egg, beaten
1 teaspoon sea salt
1 teaspoon pepper
2 tablespoons butter

• Preheat oven to 300 degrees.
• Spray baking dish with PURE.
• Halve onions. Cut a flat spot on the bottom of each and remove all the insides except for the 2-3 thickest outer rings. Place onion cups in baking dish.
• Chop onion insides into fine pieces.
• Prepare brown rice and set aside.
• In a large skillet melt butter.
• Saute’ onion until tender.
• Add garlic and saute’ until fragrant.
• Add bread crumbs, prepared rice, cheese, beaten egg, salt and pepper taste.
• When well blended and egg is cooked fill the onion shells and place remaining rice mixture around the sides.
• Prepare gravy and pour all over the onions and rice mixture.
• Bake 1 hour.

BROWN GRAVY
1/2 cup butter
1/2 cup flour
1 teaspoon minced garlic, jar
1 tablespoon Worcestershire sauce
2 cups hot water
2 tablespoons Better than Beef Bouillon
salt and black pepper to taste

• In a saucepan, melt the butter over medium heat.
• Whisk together the hot water and bouillon. Set aside
• Add the flour and cook, stirring, for 5 minutes, until the mixture is golden-brown and fragrant.
• Add the garlic and cook a few seconds more.
• Whisk in the beef broth and Worcestershire sauce.
• Salt and pepper to taste.
• Bring to a low boil.
• Reduce the heat to a low simmer for 15-20 minutes, stirring occasionally until desired consistency.
• Season to taste with salt and pepper.

♥