(*) As an entrée or as an accompaniment to meat or other dishes.
Preheat the oven to 180 °C.
Remove the skin from the onions, then cut a cap into small pieces at the top of each onion and carefully hollow out the onions with a sharp Parisienne cutter so that they still remain stable. Set the hollowed onion insides aside.
Brush the hollowed out onions with olive oil, season with salt and pepper, place in an ovenproof dish and cook in the stove until soft. Depending on the size of the onion, this will take about twenty-five minutes.
If the onion becomes too dark, but not yet soft, cover it with aluminum foil.
In the meantime, cut the bread into small cubes and toast them in a frying pan with half of the olive oil until golden brown. Chop the inside of the onion and fry it in a frying pan with the remaining olive oil: it should be soft but not very browned, at most light brown. Then stir in herb mixture and bread cubes.
If desired, saute pearl onions  – or scallions – until soft as a small addition.
Remove the onions from the heat and fill with the onion-bread mixture. Sprinkle with freshly grated Parmesan and bring to the table.
If there is a little bit of the filling left over, just add to the table.
 Use pearl onions, not onions! Onions are often treated. Or take flat spring onions.
Our tip: It is best to use fresh herbs for a special