Preheat the oven to 190C/gas 5/fan 170C. Peel the onions leaving them whole, removing the first layer of onion as you peel. Cut them in half across the middle and remove several layers from the centre of each using a teaspoon. Fill any holes with a small slice of onion taken
from the centre layers. Arrange onion halves, cut side up in a small ovenproof dish. Pour a splash of water into the dish and brush the onions with some of the oil.
Cover the dish tightly with foil and bake for 45-50 minutes until they are tender.
Meanwhile, finely chop the inner layers.
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.
Mix the cooled chopped onions in a bowl
with half the feta, the breadcrumbs, chilli,
sun-dried tomatoes, chopped thyme and
parsley,walnuts, beaten egg and some
salt and freshly ground black pepper. Stir
well until everything's combined.
Increase the oven to 200C/gas 6/fan
180C. Divide the feta stuffing between
the onions, then scatter over the
remaining cheese and sprinkle over a
few thyme sprigs. 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.