Country Onions

4 large yellow onions (9 to 11 oz. each)  2 teaspoons olive oil  1 lb. yellow summer squash, cut into julienne strips  1/2 lb. mushrooms, sliced  3 stalks celery, sliced  1 red bell pepper, sliced  3 large cloves garlic, thinly sliced  2 medium tomatoes, cubed  1/3 cup parsley, minced  1/2 tsp. tarragon  1 cup white wine*

Peel onions; cut flat slice off bases of onions so they will stand upright. Hollow them out, leaving 1/2-inch shells. Chop onion from centers. Place onion shells in large skillet, add 1-inch water, cover, and bring to boil. Simmer gently for 25 minutes or until soft. Remove from skillet with slotted spoon and drain. Empty skillet; add oil and heat. Add chopped onion, squash, mushrooms, celery, red pepper, and garlic; sauté over medium heat until tender-crisp, about 6 to 8 minutes. Add tomatoes, parsley, tarragon, and wine and cook 2 minutes longer. Nestle onion shells into pan and fill with vegetable mixture. Makes 4 servings.