Stuffed onions

6 large onions
1 tbsp olive oil
3 rashers bacon, trimmed, finely diced
1 cup fresh breadcrumbs
1/3 cup grated tasty cheese (can substitute brie)
1/4 cup semi-dried tomatoes, finely chopped
1 egg, whisked
salt and pepper to season
20g butter, cubed
shredded flat leaf parsley leaves to serve

1. Preheat oven to 180C. Line an oven tray with baking paper. Put onions in a large deep saucepan and cover with water. Bring to the boil over a medium heat. Reduce heat and simmer for 15-20 mins or until onions are tender. Drain and refresh under cold water. Set aside to cool.
2. Use a small teaspoon to remove centres of onions and discard, leaving roots intact and 2cm thick shells. Heat oil in frying pan over a medium heat. Add bacon and cook for 3 mins or golden.
3. Combine bacon, breadcrumbs, chees, tomato and egg in a bowl. Season with salt and pepper. Gently spoon mixture into onions. Put on prepared tray and top onions with butter. Bake for 30 mins or until light golden. Top with parsley and serve immediately.