Scoop out centers of onions leaving a shell 1/4” thick.
Chop centers. Blanch onion shells in boiling water 5 minutes. Drain and rinse with cold water.
Saute chopped onion in 1/4 cup melted butter until golden.
Add sausage. Cook until all traces of pink are gone. Remove all fat from pan.
Add bread crumbs which have been soaked in cream. Simmer for 5 minutes. Add parsley, thyme, salt and pepper.
Season shells lightly with salt and pepper. Arrange in buttered baking pan.
Fill with stuffing. Pour broth and Madeira over onions. Dot each one with butter and bring to a boil on top of stove.
Bake at 350º for 45 minutes. Remove from oven and place in serving dish.
Reduce liquid by 1/2 and pour over onions. Sprinkle with parsley.