With this recipe you will bring to the table a casket that, as soon as it is opened, will release a sweet and enveloping scent. The preparation is very simple and fast. The advice is to consume the onion not too hot, but still lukewarm.
On a baking tray prepare a layer with coarse salt, lay the onions with the outer skin, aromatic herbs and two cloves of garlic . Cover the baking tray with aluminum paper  and put in the oven, at 180° for about 20 minutes .
When 20 minutes pass, you will discover the baking tray the onions will have slightly withered and the inside will be cooked . Then remove the hat from each, cutting off the top of the onion with a knife. Then empty the heart of the onions by helping you with a clap  and chop it to the knife. Also chop some pine nuts that you will have toasted with salt and oil in a hot pan, season this filling with parsley, salt, pepper  and the Urbani Porcini and White Truffle sauce .
Fill the onions with the filling  and serve with another Urbani Porcini and White Truffle sauce, toasted pine nuts and a few drops of balsamic vinegar cream .