6  large sweet onions
1 tsp cooking oil  
6 oz  chopped mushrooms  
1 small carrot, finely chopped 1/4 tsp   pepper  
2 Tbsp  butter  
7 fl. oz apple juice  
1 medium baking apple, cored and finely chopped  
4 oz  cooked long grain rice  
3 oz  chopped hazelnuts  
1/4 tsp salt  
8 oz soft bread crumbs  
1 Tsp dried chopped basil  

Cut a slice from the bottom and top of each onion, leaving skins on. Scoop out onion centres, leaving about 1/4” thick shells. Finely chop enough of the removed onion to measure 3 oz. Brush onions with oil.

In large frying pan cook the chopped onion,  mushrooms, carrot, and pepper in 1 tbsn of butter for 5 mins. Slowly add the 4 fl oz apple juice. Stir in apple, rice, nuts, and salt; cook for another minute. Remove from heat. Stir in 1/2 of the bread crumbs and basil. Spoon filling into each onion shell.

Arrange stuffed onions in a  baking dish. Pour the remaining apple juice around stuffed onions. Bake, covered, in 350° F oven about 40 mins or until onions are tender. Melt remaining margarine and stir together with remaining bread crumbs; sprinkle over onions. Bake, uncovered, for 5 to 15 minutes more or until onions are tender. Remove outer skins before eating.