Food Network
Move over, bell peppers! These onions are stuffed with a mixture of fresh breadcrumbs, garlic, fennel, sage, Parmesan and anchovy fillets for a filling bursting with savory flavors. The onions are double-baked, making them irresistibly sweet and tender. The recipe calls for using the entire onion, including the scraps, so you won’t end up with a lot of leftover bits, and using day-old bread to make breadcrumbs is an excellent way to use up the last of a loaf you might have around. Serve the onions alongside a roast or casserole or any other favorite main dish.