Directions

1. Peel and hollow out the onions, leaving at least two layers on the sides and reserving the interior portions of the onions.
2. Place the hollowed-out onions in a covered 8x8-inch baking dish along with the water and 1 tablespoon of the butter, then bake in a 450-degree oven for 20 minutes.
3. In a skillet, sauté the interior portions of the onions in 1 tablespoon of butter. Add the ham. Continue cooking until the onions are soft and beginning to caramelize, about 10 minutes. Remove from heat.
4. To the onions/ham, add the Swiss, followed by the parsley, chives, salt, pepper, and the crackers. Mix thoroughly.
5. Remove the onions from the oven (be careful, they are hot!). Drain off the liquid.
6. Add spoonfuls of the onion/ham mixture into the empty center of each onion. (Press firmly to get them quite full). Sprinkle a little more grated Swiss on top of each onion.
7. Pop the onions back in the oven (uncovered) for 15 to 20 minutes or until browned.