• Boil a pot of water.
• Cut the ends off of your onions and remove the peel.
• Place the onions in the boiling water and blanch them for 5-7 minutes. This will make the onions easy to peel.
• Remove the onions from the water and place them on a paper towel. Let any excess water drain off the onions and let them cool for a few minutes.

While the onions are cooling, prepare the breading station.

• Grab three plates.
• Add the cornstarch, salt, pepper and garlic powder to the first plate. Mix well.
• One the second plate, you’ll add one whisked egg and the milk. Stir until combined.
• On the third plate, you’ll combine the breadcrumbs and parmesan cheese. Stir until well combined.
• Once the onions have cooled, cut a slit that runs from the top of the onion all the way down to the bottom of the onion. You’ll want it cut almost to the center of the onion but NOT all the way through. This way you will be able to easily peel off each layer.
• Repeat the peeling process until all layers are peeled or until they are too small to stuff.
• Next, you’ll cut your block of mozzarella into rectangles. You do not want the rectangles to be wider than the onion. Otherwise, the cheese will stick out of the sides.

Assemble the onion roll-ups:

• Once all of the cheese is cut, take one onion layer, place a piece of cheese on the inside of the onion and roll it until the cheese is fully wrapped inside of the onion. Repeat until all of the onion layers are used or until you run out of cheese.
• Next, you’ll bread the cheese wrapped onions.
• Start, by dredging them through the cornstarch mixture.
• Next, you’ll run them through the egg wash and finally you’ll dredge them in the breadcrumb mixture. Make sure all sides are well coated!
• As a final step, you’ll heat the vegetable oil in a small skillet.

  Add 2-3 breaded onions to the hot oil. The oil should come halfway up the side of the onion to ensure all sides are fried.

  Pan fry until the onions are golden brown on all sides. Using tongs, place the golden brown fried onions on a paper towel to absorb any excess oil.
• Once all of the onions are fried, top them with freshly chopped parsley and grated parmesan cheese.
• Serve immediately and enjoy!