Stuffed Onions
Ingredients
- 4 small or medium onions
- Kosher salt
- 1 cup chicken broth
- 2 tablespoons unsalted butter, cut into small cubes
- 3 tablespoons olive oil
- 2 anchovy fillets in oil
- 1/2 teaspoon coarsely ground fennel seeds
- 2 cloves garlic, minced
- 1 cup fresh breadcrumbs (see Cook’s Note)
- 1 teaspoon chopped fresh sage leaves
- 1/4 cup grated Parmigiano-Reggiano (about 1 ounce)
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