Servings: 12
INGREDIENTS
- 12 small yellow onions
- 12 whole garlic cloves, peeled
- 2 ounces/50 grams cold butter, cut into 12 narrow and long rectangles
Brush:
- ⅓ cup olive oil
- 1 teaspoon sweet paprika
- ½ teaspoon coarse salt
Toppings:
- 5 tablespoons bread crumbs
- 2 cups shredded parmesan
- 1 teaspoon garlic powder
- 1 teaspoon dried/fresh thyme
INSTRUCTIONS
- Preheat the oven to 375 F (190 C). Cut the edges of each onion. Using a sharp knife, make slits along and across the onions, but don’t go all the way, just enough to create a sort of opening in the center.
- Place the onions in a 12-cup muffin pan. Insert a piece of butter and a garlic clove into the center of each onion.
- Mix all the brush ingredients in a bowl and brush the onions generously. Cover the pan with parchment paper and tin foil and bake for 45 minutes.
- Combine all the topping ingredients in a bowl. Remove the onions from the oven and sprinkle the mixture generously on each onion. Return to the oven and transfer to grill mode for 12-15 minutes until golden.