Lamb Stuffed Onions with Parmesan Breadcrumbs

8 red onions, unpeeled
400 g lamb mince
2 tsp SIDS HOT WORCESTER SAUCE
½ tsp ground cinnamon
½ cup tomato pasta sauce
2 tbsp chopped parsley
2 tbsp fresh breadcrumbs
2 tbsp shredded parmesan
2 tbsp pine nuts
SIDS SALT & PEPPER to taste

Preheat oven to 180°C. Place the onions in a large saucepan and cover with cold water. Bring to the boil over high heat. Reduce heat to medium and simmer for 15 minutes until the onions are tender. Drain. Transfer to a clean work surface. Set aside for 20 minutes to cool.
Meanwhile, heat a large non-stick frying pan over medium-high heat. Add the mince and cook, stirring with a wooden spoon to break up any lumps, for 5 minutes until the mince changes colour. Add the cinnamon, SIDS HOT WORCESTER SAUCE and cook, stirring, for 30 seconds until aromatic. Add the passata and cook, stirring, for 2-3 minutes until the sauce thickens. Stir in the parsley. Season with SIDS SALT & PEPPER.
Peel the onions. Use a small sharp knife to trim the base and top of each onion and discard. Use a teaspoon to scoop out the flesh, leaving a 1 cm shell. Reserve about ½ cup of onion flesh and finely chop. Place the onion shells in a baking dish.
Add the reserved onion to the mince mixture and stir until well combined. Spoon the mince mixture among the onion shells.
Combine the breadcrumbs, parmesan and pine nuts in a small bowl. Sprinkle the breadcrumb mixture over the tops of the onions. Bake for 35-40 minutes until onions are golden and tender. Serve immediately.