1. Peel the onions and trim the top and bottom just enough so they stand upright. Hollow out the center with a spoon or melon baller, leaving thick walls.

2. In a saucepan, melt butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.

3. Stir in heavy cream and bring to a gentle simmer. Remove from heat and mix in half of the shredded Asiago cheese until smooth.

4. Place the hollowed onions into a baking dish. Fill each with the cheese sauce.

5. Top each onion with the remaining Asiago cheese, then sprinkle with salt, pepper, and dried parsley or thyme.

6. Cover with foil and bake at 375°F (190°C) for 30 minutes.

7. Uncover and continue baking for another 15–20 minutes until golden and bubbly.

8. Let rest for 5–10 minutes before serving.