In a Dutch oven, bring a small amount of water to a boil. Peel onions; using
a slotted spoon, place onions in boiling water. Cook for 4-6 minutes or
until softened; remove and let stand until cool enough to handle. Cut a
1/4-in. slice off the top of each onion. Remove center, leaving a 1/2-in.
shell. Chop centers and tops of onions; set aside. In a skillet, cook bacon
until crisp; remove to paper towel to drain. In the drippings, saute chopped
onion until tender. Stir in bread crumbs and parsley. Add the butter and
mushrooms; cook until mushrooms are tender. Add bacon, salt, pepper, and
nutmeg. Stuff onion shells; place in an ungreased shallow 1-qt. baking dish.
Pour broth around onions. Bake, uncovered, at 375 degrees for 45 minutes or
until tender, basting frequently during the first 15 minutes. Sprinkle with
parsley if desired.
