Sweet and Sour Stuffed Apples

2 large tart green apples, such as Granny Smith
1 tbsp. unsalted butter
1 small onion, chopped
3/4 tsp. fresh chopped or 1/4 tsp. dried thyme
3/4 tsp. fresh chopped or 1/4 tsp. dried marjoram
fresh ground black pepper
2 tbsp. dark raisins
2 tbsp. cider vinegar
1/4 cup fresh bread crumbs

Preheat oven to 350 degrees. Cut the apples in half, crosswise and core. Scoop out the apples, leaving a 1/3 to 1/2 inch border. Chop the apple you have scooped out, set aside. Melt the butter in a medium skillet over medium heat. Add the onion, herbs, 1/4 teaspoon salt and some pepper and cook for 5 minutes to brown the onion. Add the raisins and vinegar and cook for 1 minute more, or until most of the vinegar evaporates. Add the reserved chopped apple to the mixture, along with the bread crumbs, and mix well. Season the apple cavities with salt and pepper and fill with stuffing. Transfer the apples to a 9 inch cake pan, cover and bake for 40 - 45 minutes or until the apples have softened. Uncover, raise the heat to 400 degrees and bake for 10 minutes more, or until the tops are browned and the apples are tender when pierced with the tip of a knife. Serve hot from the oven, or let them sit and serve warm, they will be delicious either way.