1. Preheat oven to 450°F.
2. Slice ½-inch off the top of each onion. Slice a small section from the root end of each onion to allow onions to sit flat in baking dish. Peel skin off of onions.
3. Form your stuffable onion “bowls” by using a spoon or melon baller to scoop out the majority of each onion, leaving only two to three outer layers intact. Mince the onion centers that you have scooped out and set them aside.
4. Sprinkle onion bowls all over (inside and out) with salt. Transfer them, hallowed-out side up, to a 9×12-inch baking dish.
5. Prepare stuffing according to box directions and then stir in the minced onion.
6. Fill each hallowed-out onion with about ¼ cup of the stuffing. Divide any remaining stuffing evenly between onions. 
7. Distribute butter pieces in the baking dish around the onions. Cover baking dish tightly with foil.
8. Place dish in oven. Bake 35 minutes. Remove foil. Bake uncovered until onions are soft and the stuffing and onions are lightly browned, about 25 minutes more. 
9. Baste onions with the browned butter drippings from the bottom of the casserole and serve.

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