- 6 cups water, or enough to cover the onions
- 2 teaspoons salt
- 1/4 teaspoon cayenne
- 2 bay leaves
- 4 medium to large onions, peeled and hollowed out, leaving a 1/2-inch shell, onion pulp reserved (about 1 1/4 pounds)
- 1/2 recipe Roasted Garlic 
- 1/4 cup chopped parsley
- 3 tablespoons extra-virgin olive oil
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup dried fine bread crumbs
- 1/4 cup freshly grated parmesan
- 1 tablespoon vegetable oil
- 1 teaspoon Rustic Rub 
- Preheat the oven to 400?F.
- Combine the water, 1 1/2 teaspoons salt, cayenne, and bay leaves in a large saucepan. Add the onions and bring to a boil. Cook, uncovered, for 8 to 10 minutes, or until the onions are slightly tender. Drain.
- Combine then garlic, onion pulp, and parsley in a food processor and puree. With the motor running, pour the olive oil through the feed tube in a steady stream. Add the remaining 1/2 teaspoon salt and the black pepper and pulse a couple of times to mix well.
- Place the onions in a shallow baking dish. Divide the garlic mixture evenly and spoon some into the center of each onion.
- Combine the bread crumbs, cheese, vegetable oil, and rub in a small mixing bowl. Spoon the mixture evenly on top of each onion. Bake for about 30 minutes, or until the tops of the onions are lightly brown.
- Serve hot.