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.
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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.
Notes / Tips / Wine Advice:
Wine Advice:
Pair this flavorful stuffed onion with a crisp and acidic white wine like Chardonnay or Pinot Gris to comp