4 lg. onions
1/2 c. fine dry bread crumbs
1/2 tsp. salt
1/2 tsp. dried leaf thyme
2 tbsp. grated Parmesan cheese, divided
2 tbsp. salad oil

To peel the onions without causing tears, try either peeling them under running water or simple discarding rather than peeling the root portion, which is the major source of irritation. Place the onions in a medium saucepan, cover with water, and bring to a boil. Cover and cook for 10 minutes. Drain and cool. Cut the onions in half and place in a large, shallow skillet. Also in the skillet, mix bread crumbs, salt, thyme, and 1 tablespoon of the Parmesan cheese. Spoon 1 tablespoon of the mixture on top of each onion half. Drizzle oil over the crumb mixture and sprinkle it with the remaining 1 tablespoon of Parmesan cheese. Cover the bottom of the skillet with 1 inch of water. Cover pan and cook over medium heat for 25 minutes, occasionally spooning pan liquid over the onions. Add additional water if liquid evaporates. Makes 4 servings.