Parmesan-stuffed Onions

Fruit & Vegetable Recipes II by the South Carolina Department of Agriculture, public domain government resource—original source of recipe
 * Serves: 4

Ingredients

 * 4 large onions, peeled
 * ½ cup fine dry breadcrumbs
 * ½ teaspoon salt
 * ½ teaspoon dried leaf thyme
 * 2 tablespoons grated Parmesan cheese, divided
 * 2 tablespoons salad oil

Directions

 * 1) Place onions in medium saucepan, cover with water and bring to a boil. Cover and cook for 10 minutes. Drain and cool.
 * 2) Cut in half and place in a large shallow skillet. Mix bread crumbs, salt, thyme, and 1 tablespoon Parmesan cheese. Spoon 1 tablespoon of the mixture on top of each onion half.
 * 3) Drizzle oil over crumb mixture, and sprinkle with remaining 1 tablespoon Parmesan cheese.
 * 4) Cover bottom of skillet with 1 inch of water. Cover pan and cook over medium heat for 25 minutes, occasionally spooning pan liquid over onions. Add additional water if liquid evaporates.