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1
Preheat the oven to 375F
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2
Peel the onions leaving them whole, removing the first layer of onion as you peel.
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3
Cut them in half across the middle and remove several layers from the centre of each using a teaspoon.
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4
Fill any holes with a small slice of onion taken from the centre layers.
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5
Arrange onion halves, cut side up in a small ovenproof dish.
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6
Pour a splash of water into the dish and brush the onions with some of the oil.
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7
Cover the dish tightly with foil and bake for 45-50 minutes until they are tender.
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8
Meanwhile, finely chop the inner layers.
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9
Heat the remaining oil in a medium sized saucepan and fry the chopped onion, stirring occasionally, for 10 minutes until soft and beginning to brown, leave to cool.
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10
Mix the cooled chopped onions in a bowl with half the feta, the breadcrumbs, chili, sun-dried tomatoes, chopped thyme and parsley, walnuts, beaten egg and some salt and freshly ground black pepper.
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11
Stir well until everything's combined.
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12
Increase the oven to 400F Divide the feta stuffing between the onions, then scatter over the remaining cheese and sprinkle over a few thyme sprigs.
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13
Drizzle over a little oil from the tomato jar and cook for 25 minutes until the stuffing is bubbling and the feta is golden brown.
