TO SERVE FOUR
4 large onions
1 stalk celery
1-2 cloves garlic
2-3 leaves sage or half teaspoon dried
2 tablespoons olive oil
2-3 sprigs parsley, chopped finely
4 heaped tablespoons breadcrumbs
salt and pepper
4 heaped tablespoons grated Parmesan cheese
25 g (1 oz) butter or margarine
Peel off the outer leaves and cut off the top and bottom of each onion. Make a few gashes around the onions and pierce each one through the centre with a large fork. Put the onions in a large wide pan with plenty of boiling ater and cook until just tender. Drain, cool slightly and then carefully push out the centres.
While the onions are cooking, finely chop te celery, garlic and sage. Heat the oil, add the chopped ingredients, including the parsley. Cook for about 5 minutes, then add the breadcrumbs, salt, pepper and the grated cheese. Cook this mixture for 2-3 minutes, mixing it well to forn a paste. Stuff the paste into the onions.
Place in a generously buttered baking dish, top each one with slivers of butter. Bake in a preheated oven (220C/425F/Gas 7) for 30 to 45 minutes. Serve hot.