Par-boil or microwave onions until the middle comes out easily.
Set the middle aside and chop finely for sauteeing.
Uncurl the other layers of the onion and place the stuffing inside and roll them back up putting the seam to the bottom. Drizzle with oil and bake.
Stuffing consists of day old bread or cooked barley, onion, fennel, capers, thyme & rosemary and some chicken stock to moisten.