Stuffed Onions I

Preheat the oven to 375°F (190°C). Peel the whole onions, slice off the tops, and carefully hollow out the centers using a small spoon or melon baller, leaving a thick outer shell intact. Reserve the scooped-out onion flesh.

Finely chop the reserved onion flesh, spring onions, tomatoes, parsley, and garlic. Combine them in a mixing bowl with crumbled feta cheese, a drizzle of olive oil, white wine, salt, and black pepper, stirring until well mixed.

Spoon the filling mixture generously into each hollowed-out onion, pressing it in lightly so it is well packed but not overflowing.

Place the stuffed onions upright in a snug baking dish. Pour the vegetable stock and remaining white wine into the bottom of the dish to a depth of about half an inch.

Dot the top of each stuffed onion with a small piece of butter and drizzle olive oil over them. Season the tops lightly with salt and black pepper.

Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 35 minutes, allowing the onions to soften and the flavors to meld.

Remove the foil and continue baking for an additional 15–20 minutes until the onions are tender, the tops are golden, and the braising liquid has reduced slightly.

Remove from the oven and let the stuffed onions rest for 5 minutes before serving. Spoon some of the pan juices over each onion and garnish with fresh parsley.