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Onions have been cultivated from the very earliest times. They are native of Asia and Palestine, and were actually worshiped by the Egyptians./Local folklore has it that the number and thickness of onion rings is an indicator of the severity of the coming winter.
Peel the onions, taking care not to damage the first white layer. Cut off the top quarter of the onions at the stalk end. Blanch thoroughly in salted water 10 minutes, plunge into cold water and drain.
2
Remove the contents, leaving a thick "shell" of two layers of onion skin.
3
Prepare the stuffing (farce).
4
Cook and drain the rice, put it in a bowl for mixing. (Instead of rice, you can soak a thick slice of bread in white wine or milk, and squeeze it dry just before mixing).
5
Chop the basil and meat very finely and grate the parmesan.
6
Beat the two eggs.
7
Combine the rice (or the well-squeezed bread) with the well-chopped meat, basil, and parmesan, and stir in the beaten eggs. Heat in olive oil. Add salt and pepper and stir the mixture until it is dry. Remove from the heat.
8
Stuff the onions. Oil each onion, then cover and bake in a low oven for 40 minutes. Uncover, cap with bread crumbs and bake in a high oven for 20 minutes.
Prep time 
