6 medium yellow onions
5 T butter
1½ C chicken stock
1 t minced lemon zest
16 B&R Farms Dried Apricots, chopped
½ lb ground lamb
1 t ground cinnamon
coarse (kosher) salt and freshly ground black pepper
3 T fresh parsley, minced
3 T minced fresh mint, minced
2 T coarse fresh bread crumbs
Without peeling onions, cut 1" off top of each onion and enough off bottom so onions stand upright. Hallow out onions, leaving outer 2 layers by using a paring knife or pushing onion up through top. Discard bottoms, set outer layers and tops aside. Finely chop centers.
Melt 3 T of butter in large skillet over medium-low heat. Add chopped onions. Cook about 25 minutes or until soft.
In separate pan, bring chicken stock to a simmer over medium heat. Add lemon zest and apricots and cook until apricots are soft, about 10 minutes. Lower heat and/or cover pan if stock evaporates too quickly.
Pre-heat oven to 400F. Add lamb and cinnamon to skillet with onions. Increase heat to medium. Season with salt and pepper. Cook lamb until crumbly, about 5 minutes, stirring occasionally. Remove from heat. Stir in stock-apricot mixture and 2 T each minced parsley and mint. Cool slightly.
Spoon filling into onion shells. Place in oven-proof dish. Sprinkle bread crumbs on top of each shell. Dot with remaining butter. Add onion tops to dish and 1/4 C water. Bake, basting twice, for 20 minutes. Cover with foil and continue baking until onions are tender, about 20 minutes. Garnish with remaining mint and parsley. Serve with onion tops.