Onions go from support to centre stage

Serves: 6

Make ahead: Stuffed, baked onions can be reheated in a 400 F (205 C) oven for 35 minutes; tent loosely with foil for the first 25 minutes, then remove foil for the last 10.

6 large onions

■

5 oz (142 g) day-old bread,

■ cut into 1-inch (2.5-cm) slices 4 cups (1 L) no-salt-added

■ vegetable broth

2 tbsp (30 mL) extra-virgin

■ olive oil

1/2 tsp (2.5 mL) sea salt

■

2 cloves garlic, smashed and

■ finely chopped

1/4 cup (60 mL) chopped fresh

■ herbs (parsley, marjoram, thyme, celery leaves and/or oregano)

2 oz (58 g) fontina cheese,

■ grated on the medium-size holes of a grater

1 oz (28 g) Grana Padano or

■

Parmigiano-Reggiano cheese, grated on the small holes

1/4 tsp (1 mL) black pepper

■

1. Preheat oven to 375 F (190 C).

2. Cut about 1/2 inch (1.25 cm) off the top of each onion. Cut a very small slice from the bottom so the onion will stand upright. Scoop out the inside of each onion, leaving a shell about two layers thick. Remove onion pulp to equal 1 1/2 cups (375 mL), which you’ll need for this recipe.

3. Arrange bread in a double layer in a shallow dish. Boil 2 cups (500 mL) of broth and pour over; allow bread to soak for 10 minutes.

4. Heat a large, heavy skillet over medium-low heat. Add all but 2 tsp (10 mL) of the oil and swirl to coat, then add chopped onion and salt; cook for 7 or 8 minutes, stirring occasionally, until onion is translucent.

5. Stir in garlic; cook for 3 minutes, then add herbs and cook for 1 minute. Turn off heat.

6. Squeeze bread gently with your hands. It should be moist but not dripping. Working over a medium bowl, tear bread into small pieces. Scrape onion mixture into the bowl with the bread, then add cheeses and pepper. Mix gently, then spoon stuffing into each onion cavity, mounding it slightly. Arrange the onions in a deep baking dish, and drizzle tops with the remaining oil. Pour remaining broth into the bottom of the baking dish, and tent with foil.

7. Bake (middle rack) for 45 minutes, then remove foil. Baste tops of onions with liquid in the dish and bake for 30 minutes. Serve warm.

PHOTOS: DEB LINDSEY/FOR THE WASHINGTON POST These onions stuffed with herbs and cheese can be prepared ahead of time and reheated just before serving to guests.