Peel onions and scoop out centers leaving a 1/4 inch thick shell.

Chop onion centers to equal 1 1/2 cups.

blanch the shells for 5 minutes and turn upside down to drain.

In a skillet saute' the chopped onion in butter until soft and opaque.

add the sausage meat and cook till done, crumble as fine as you can get it.

Soak bread crumbs in the cream and add to onion, meat mixture.

Simmer for about 5 minutes and parsley, thyme, salt and pepper.

Fill the onion shells lightly with stuffing and arrange in a butter shallow dish.

Pour the stock and wine around them.

Bring to a boil on top of stove and then bake @ 350 degrees F for about 45 minutes. Baste several times.

Transfer onions to serving dish. Reduce juice by 1/2 and pour over stuffed onions and sprinkle with a little chopped parsele.