|Yellow onions||4 Large, unpeeled and left whole|
|Garlic||2 Clove (10 gm), minced|
|Olive oil||1 Tablespoon|
|Bread crumbs||1⁄2 Cup (8 tbs) (Use Either Fresh Or Dried)|
|Grated parmesan cheese||4 Tablespoon|
|Freshly ground black pepper||To Taste|
|Dried marjoram||1⁄4 Teaspoon|
|Dried oregano||1⁄4 Teaspoon|
|Dried thyme||1⁄2 Teaspoon|
|Cayenne pepper||1 Pinch|
Preheat oven to 350°.
Put onions in baking dish with water.
Cover and bake 20 minutes or until onions are barely tender.
Remove from oven and when onions are cool enough to handle, slip off skins.
Cut off tops and hollow onions out, reserving the insides and leaving a 1/2-inch-thick shell.
Discard any liquid that remains in baking dish and grease with 2 teaspoons butter.
Place onions upright in baking dish.
Raise oven temperature to 400°.
Coarsely chop reserved onion.
Heat oil in saute pan over medium-high heat.
Add garlic and saute 2 minutes.
Combine with onion pulp in bowl.
Add bread crumbs, cheese, salt, and pepper and stuff onion shells with the mixture.
Melt 2 tablespoons of the butter, mix with herbs and cayenne and pour over stuffed onions.
Cover and bake 20 minutes.
Remove cover, baste with pan juices, and bake 10 more minutes, or until stuffing is lightly browned on top.