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1 large red onion
3 ripe Bosc pears
3 tablespoons extra-virgin olive oil, divided
1 tablespoon chopped fresh thyme
1/4 teaspoon salt
Freshly ground pepper, to taste
1 cup coarse dry breadcrumbs, preferably whole-wheat (see Note)
1/3 cup grated Parmigiano-Reggiano
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1st Keep
 Nicki_Cochran
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