Preheat the air fryer to 350°F.

Trim the top off the onion and peel off the outer skin.

Place the onion on a cutting board, root-side down.

Use a paring knife to cut vertical slits halfway through the onion at ½-inch intervals around the onion, keeping the root intact.

The onion should open up like the petals of a flower.

Drizzle the cut sides of the onion with olive oil and season with salt and pepper.

Place the onion, petal-side up, in the air fryer basket and cook for 10 minutes.

In a mixing bowl, combine the gluten-free panko breadcrumbs, grated parmesan cheese, vegan mayonnaise, lemon juice, chopped parsley, whole-grain Dijon mustard, and minced garlic until well incorporated into a smooth paste.

Remove the onion from the air fryer and carefully stuff the breadcrumb mixture all over and in between the onion “petals.

“

Return the stuffed onion to the air fryer and cook at 375°F until the onion is tender in the center and the breadcrumb mixture is golden brown, about 5 minutes.

Remove the stuffed onion from the air fryer and transfer it to a serving plate.

Serve hot.