Onions "alia Veneziana"

Ingredients

• 6 Small onions (Choose onions of similar size.)
• 1 slice Bread (White bread works best.)
• 0.25 cup Milk (For soaking the bread.)
• 1 tablespoon Grated Parmesan cheese
• 2 yolks Hard-boiled eggs
• 1 tablespoon Fresh parsley (Finely chopped.)
• 0.125 teaspoon Sugar (Pinch of sugar.)
• 0.125 teaspoon Salt (To taste.)
• 0.125 teaspoon Black pepper (To taste.)
• 1 yolk Raw egg
• 0.25 cup All-purpose flour (For dredging.)
• 1 Egg (Beaten, for coating.)
• 0.5 cup Lard (For frying (vegetable oil can be substituted).)
• 2 tablespoons Pickles (Finely chopped.)
• 1 tablespoon Capers (Finely chopped.)
• 1 tablespoon Pickled pepper (Finely chopped (use pepperoncini or similar).)
• 0.5 cup Water
• 1 tablespoon Butter

Instructions

1. 1Take six small onions, remove the centers with an apple-corer. Be careful not to pierce the bottom of the onion.
2. 2Boil the cored onions for 3 minutes. Drain them well and set aside to cool slightly.
3. 3Take a slice of bread, dip it in 1/4 cup of milk, squeeze out the milk, and mix the bread with one tablespoon of grated Parmesan cheese, the yolks of two hard-boiled eggs (mashed). Mix well together, then add one tablespoon of fine-chopped parsley, a pinch of sugar, salt and pepper to taste, and the yolk of one raw egg; mix again well.
4. 4Stuff the blanched onions with the prepared mixture, pressing gently to pack the filling.
5. 5Dip the stuffed onions in flour, then in beaten egg, ensuring they are fully coated. Heat lard (or vegetable oil) in a frying pan over medium heat. Fry the onions until golden brown on all sides, about 5-7 minutes.
6. 6Chop up fine some pickles, capers, and pickled pepper. Add one-half cup of water. When these are cooked (simmered) for about 5 minutes, add one tablespoon of butter and cook a little while longer (about 2 minutes), then pour over the onions and serve.
7. 7Put the fried onions on a platter and pour the piquante sauce over them. Serve immediately.