method
1. Cook 10 x 125 g onions in boiling salted water for 30 minutes.
2. Remove the centres from the onions, chop and combine with 100 g grated Parmesan cheese and 50 g butter.
3. Fill the hollowed-out centres with the mixture, sprinkle with 50 g butter and a little brandy and gratinate until golden.
4. Serve in a vegetable dish, garnished with sprigs of parsley.
