6 bermuda onions (4 pounds)
4 vegetable bouillon cubes
10 fresh mushrooms, chopped
1 cup soft bread crumbs
1/8 cup ground almonds
2 tablespoons parsley, chopped
1 teaspoon marjoram
1 teaspoon all purpose seasoning salt
1/3 teaspoon pepper
3 tablespoons margarine, melted, divided
1/2 teaspoon paprika
1. Preheat oven to 350 degrees F. Peel onions, cut thin slices from the top of each then place in a large saucepan. Add bouillon cubes and 2 quarts water.
2. Bring to a boil, then reduce heat and simmer for 30 minutes or until onions are almost tender. Drain and cool. With a small knife, remove centers of onions, leaving 1/2" thick outside layer, then turn upside down and drain again.
3. Chop centers of onions, and add mushrooms, vegan bread crumbs, almonds, parsley, marjoram, seasoning salt and pepper. Mix in 2 tablespoons melted margarine.
4. In baking dish, add 1 tablespoon melted margarine with paprika, and put onions into dish. Brush onions with melted margarine mixture. Fill onions with vegan bread crumb mixture and bake for 20 minutes.