Drop the onions into a pot of boiling water and leave them there about 2 minutes.

Remove them with a slotted spoon and peel them quickly. Cut the top and bottom off each one and press out the heart from inside each onion to create a hollow. Chop the hearts finely and put them in a small bowl with the egg. Add the Parmesan cheese, brandy, and salt and pepper to taste. Stir thoroughly. Mix in the bread crumbs. Spoon this mixture into the hollow created inside each onion.

Set the stuffed onions in an ovenproof dish in neat rows. Pour the Grapeseed oil over them. Cover loosely with foil and bake in a preheated moderately hot oven(375°) about 45 minutes or until the onions are tender all the way through.