Stuffed Onions

1 lbs. onions
2 tablespoons unsalted butter, plus more to top each onion
½ cup breadcrumbs
1/4 cup whole milk
⅓ cup raisins
2 eggs
1/2 cup grated cheese
1 bunch aromatic herbs of choice (parsley, basil or thyme, finely chopped
Salt to taste


Bring a pot of water to a boil, and boil the onions until tender, about 15 minutes. Drain well and let cool slightly. Cut the top and bottom of onions off horizontally.

Chop the onion insides and place into a bowl. You should have just one or two outer rings of each onion intact. Add the chopped herbs and mix well.
Soak the breadcrumbs in the milk, and place raisins in warm milk to soften. Set both of these aside.

Heat the butter in a frying pan over medium heat, and sauté the herbs and onions for 2 to 3 minutes. Season to taste with salt.

Add the breadcrumbs and raisins to the herb and onion mixture, along with 1 egg and about 1/4 cup of the grated cheese. Fill the boiled onions with the mixture, and arrange them in a baking dish lightly oiled or sprayed with cooking spray.

Preheat oven to 350F.

In a small bowl, beat the remaining egg with the remaining choice. Put the mixture over the onions. Put a flake of butter on top of each onion.

Bake until the surface is golden brown, approximately 20 minutes.