Prep: Preheat oven to 450 degrees F. Prepare onions by cutting off the top of the onion (approx. 1/3 inch). Remove tough outer layers. Cut off the bottom 1/4 inch, so they can sit flat. Use a spoon (or cookie dough scoop or melon baller) to scoop out the inside of the onion. Save the excess onion flesh that you scooped out and roughly chop it; set aside to be used in the stuffing later.

Bake Onions: Place hollowed out onions in a deep baking dish. Add chicken broth to the bottom of that pan. Bake for 20 minutes (middle rack + uncovered) and then remove onions from the casserole dish, drain liquid, and return them to the pan. Drop oven temperature to 375 degrees F. 

Make Stuffing: While the onions are baking, cook bacon in a large skillet over medium-high heat until it starts to get crispy. Scoop out excess grease so there is about 2-3 tablespoons left in the pan. Add the reserved chopped onion and let cook down over medium heat for about 5-6 minutes, moving around fairly constantly. Add bread, sage and pepper; stir to combine. Remove from heat and fold in 1 cup of cheese.

Stuff Onions: Use a spoon to scoop the bacon mixture into the cooked onions. Top with additional shredded cheese.

Melt Cheese: Cover loosely with aluminum foil and bake for approximately 15 minutes. Remove foil and let bake an additional 5 minute or until cheese is melted. 

Serve: Let cool slightly, serve and enjoy!