Method

• 1.
  Preheat the oven grill to high heat. Place onions, cut-side down, on a large baking tray and grill, checking occasionally, for 10 minutes or until onion skins are burnt. Set aside to cool.
• 2.
  When cool enough to handle, discard skin and carefully separate the onion layers to make cups (you may need to trim the onion roots to separate layers. This leaves a hole; don't worry, stuffing will not fall through).
• 3.
  Preheat oven to 180°C. Line a baking tray with baking paper and arrange onion cups, cup-side up, across prepared tray. Combine chicken meat, half the chopped sage, garlic and 1/2 tsp salt flakes in a bowl and divide among onion cups. Toss breadcrumbs and remaining chopped sage in a bowl and scatter over onions. Drizzle with 2 tbs oil and set aside.
• 4.
  To make the crisp sage leaves, toss whole sage leaves with remaining 1 tbs oil and set aside until needed.
• 5.
  Roast onions for 35 minutes or until filling is cooked through and breadcrumbs are golden. Scatter whole sage leaves over tray in the final 10 minutes of onion cooking to crisp up.
• 6.
  Transfer onions to a serving platter and scatter with salt flakes, crispy sage and baby parsley leaves to serve.