We peel the onions and cut a little the upper and lower ends so that they serve as a base and do not tip over. We cut in half and empty very carefully, leaving the two outer layers intact. Nothing happens if we pierce the base, we can cover it with a piece of the onion that we have removed (you can see it in the step-by-step photos).
We chop the pieces of onion that we have emptied and poach in a pan with a little extra virgin olive oil for 10 minutes. Add the breadcrumbs, the dried tomatoes and the almonds, both finely chopped, and the grated Parmesan cheese. Season to taste.
Fill the onions with the mixture and cover with a little more grated Parmesan cheese. We place in a baking dish and drizzle with a drizzle of oil. We cook in the oven, preheated to 200 ºC with heat up and down, during 20 minutes. Remove from the oven, decorate with fresh thyme and serve immediately.