Stuffed Onions

Method

1. Hollow out the onions to create shells.
2. Briefly boil the onion shells in broth with white wine for 2-3 minutes. Then remove and let them cool and dry.
3. Cut bread with crust into croutons.
4. In a pan, sauté a little garlic and rosemary in oil, then add the bread croutons and toast.
5. Chop the reserved onion interiors and sauté them separately in oil with a pinch of salt.
6. Cut tomatoes into small cubes, keeping the seeds and juice. Add basil, a hint of dried oregano, and a micro amount of raw garlic. Mix.
7. Marinate feta cheese with extra virgin olive oil, salt, dried chili flakes, cumin, and fresh oregano.
8. Stuff the onion shells: start with a layer of bread croutons, then sautéed onion, then tomato mixture, then feta. Repeat, pressing down firmly. Top with grated pecorino cheese.
9. Drizzle with oil and pepper, then bake in the oven for about 7-8 minutes until the onion is tender.
10. Meanwhile, prepare the sauce: crush capers, chop anchovies, and hard-boiled egg yolks. Mix together, then add chopped egg whites, parsley, salt, pepper, and raw garlic. Emulsify with plenty of extra virgin olive oil to create a coarse sauce.
11. Serve the stuffed onions on a plate with the sauce underneath and on top.