Source: dLife

Baked onions in a sweet honey glaze, topped with bread crumbs.

Servings

Onions
10 medium onions (a sweet variety)
1 cup Bread Crumbs, seasoned, grated, dry
1 cup frozen sweet corn kernels (or canned)
1 cup chopped zucchini
8 oz grated carrots
1 cup Beets, canned, drained, diced
1 cup cold water

Glaze
0.5 cup honey
3 tbsp dijon mustard
2 tbsp red wine vinegar (or balsamic vinegar)
2 tsp paprika
0.5 tsp ground ginger
0.5 tsp salt (to taste)
0.5 tsp black pepper (to taste)

1 Preheat oven to 350 degree F. Peel onions; slice in half on the equator. Remove centers, leaving a "bowl" in center of onion halves.
2 Prepare Onions: Stir together in a medium bowl 1/2 cup bread crumbs, corn, zucchini, carrots and beets. Firmly pack, filling in hollowed-out onion halves, and arrange in a shallow baking dish so that onions fit snugly. Pour water around base on onions.
3 Glaze: In a separate bowl, whisk together glaze ingredients. Drizzle half of the mixture over tops of stuffed onions. Bake 30 minutes. Drizzle with remaining glaze sauce. Bake an additional 30 minutes.
4 To serve: Sprinkle onions with remaining 1/2 cup bread crumbs and place onions under broiler until crumbs are toasted and golden brown.