By Chef B. Boukim
Prep: 25 min · Cook: 50 min · Total: 75 min · Serves 4
Ingredients
- 4 large Large sweet onions, peeled
- 3 tbsp Olive oil
- 1 cup Panko breadcrumbs
- 1/2 cup Parmesan cheese, grated
- 1/4 cup Fresh parsley, chopped
- 1 tbsp Fresh thyme leaves
- 2 cloves Garlic, minced
- 1/2 cup Vegetable broth
- 1 tsp Salt
- 1/2 tsp Black pepper
- 2 tbsp Butter, melted
Instructions
- Preheat the oven to 400F. Cut the top quarter off each onion and hollow out the center with a spoon, leaving a 1/2-inch shell. Reserve the scooped flesh.
- Finely chop the reserved onion centers. Brush the outside of each shell with 1 tbsp olive oil and place in a baking dish.
- Heat the remaining 2 tbsp olive oil in a skillet. Add the chopped onion flesh and cook for 8-10 minutes until softened and golden.
- Add the minced garlic and cook for 1 minute. Remove from heat and transfer to a mixing bowl.
- Stir in the breadcrumbs, Parmesan, parsley, thyme, salt, pepper, broth, and melted butter. Mix until moist but not soggy.
- Spoon the filling generously into each onion shell, mounding on top. Pour 1/4 cup water into the baking dish and cover with foil.
- Bake for 30 minutes covered, then remove foil and bake 15-20 minutes more until tops are golden brown and onions are tender. Serve hot.