Preheat oven to 350F. Peel onion, slice in halfon the equator. Remove centres leaving a bowl in the onion halves. Filling: In a bowl, stir together 1/2 c breadcrumbs, corn, zucchini, carrots & beets. Firmly pack into onion hollows. Arrange in a shallow baking dish & pour water around the base. Glaze: In a separate bowl, whisk together the glaze ingredients.

Drizzle half the mixture over the top of the onions.

Bake 30 minutes. Drizzle with remaining glaze & bake another 30 minutes. Just before serving, sprinkle onions with remaining breadcrumbs & broil until the crumbs are toasted & golden brown. * The recipe doesn't state which paprika, but I would opt for the sweeter Hungarian variety.