INGREDIENTS PER 6 PEOPLE
Fresh onions, 25oz
Extra virgin olive oil, to taste
Parsley, to taste
Dried tomatoes, 10z
Vinegar, 3,4 fl oz
Salt, to taste
Peel the onions and remove the two ends.
Bring to a boil in a saucepan salted water with vinegar, add the onions and blanch for 10 minutes.
In a small bowl, mix breadcrumbs with capers, parsley and chopped dried tomatoes. Drizzle with a little oil.
Drain the onions, cut them into two. Transfer them on a baking tray and spread the mixture on their surface.
Bake at 356°F for 30 minutes on static (conventional) mode.
Move them on a platter and serve.