Prep the pan: Heat your oven to 400°F (200°C). Lightly grease a 12-cup muffin tin with olive oil or nonstick spray.

Boil the onions: Bring 2 cups of water to a boil. Add the sliced onions and cook for 2–3 minutes until just softened. Drain well and let them steam-dry for 3–4 minutes so they don’t water down the mixture.

Mix the coating: In a large bowl, combine panko, Parmesan, garlic powder, onion powder, smoked paprika, salt, and pepper. Stir in olive oil to lightly moisten the crumbs.

Bind it together: Whisk the eggs in a small bowl, then add them to the panko mixture. Fold in the drained onions until everything is evenly coated.

Fill the cups: Divide the mixture evenly among the muffin cups. Press gently so each cup is compact with a slightly domed top for extra crisp edges.

Bake: Place on the center rack and bake for 16–20 minutes, until the tops are golden brown and the sides are crisp.

Cool and release: Let the cups cool for 3–4 minutes. Run a thin knife around the edges to loosen, then lift them out.

Finish and serve: Sprinkle with chopped chives or parsley. Serve warm with your favorite dipping sauce.