Parmesan Stuffed Onions

Parmesan Stuffed Onions

4 large onions, peeled
1/2 cup fine dry bread crumbs
1/2 teaspoon salt
1/2 teaspoon dried leaf thyme
2 tablespoons grated Parmesan cheese, divided
2 tablespoons salad oil

Place onions in medium saucepan, cover with water and bring to a boil. Cover and cook for 10 minutes. Drain and cool. 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. Drizzle oil over crumb mixture, and sprinkle with remaining 1 tablespoon Parmesan cheese. 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. Makes 4 servings.