Sweat the onion in the oil until soft but not coloured.
Mix the onion with the breadcrumbs and herbs and season well. Stir in enough egg to bind.
Use to stuff meat or poultry, or roll into individual stuffing balls - cook these in the roasting tin with the meat for 30 minutes at the end of the cooking time.
If you are making this as a dairy-free recipe, take care to ensure the breadcrumbs are dairy free. Although many breads contain dairy, free-from options are widely available - just check the label.
