Peel outer layer of onions. Cut and discard a 1/2-inch slice from onion tops. Trim onion bottoms just enough to enable onions to stand up. Hollow out onions, leaving a 1/4-inch shell. Reserve 1 cup of onion centers; chop. Place onion shells on baking sheet; drizzle outside surface with olive oil. Roast for 20 minutes, or until slightly browned and tender. Remove from oven and reduce oven temperature to 350ºF.
Brown sausage in skillet over medium-high heat. Remove sausage and reserve 2 tablespoons of dripping. Sauté reserved chopped onions, fennel and 1 tablespoon garlic powder in pan drippings for 5 to 7 minutes, until tender. Season to taste with salt and pepper, if desired.
Combine sausage mixture with bread cubes, figs and pine nuts in a large bowl. Stir poultry seasoning, garlic powder, fennel seed, pepper and salt into chicken broth. Pour over stuffing; stir in egg and butter. Mix thoroughly.
Mound stuffing into roasted onions. Place any remaining stuffing in a casserole dish. Sprinkle stuffed onions and top of casserole with Romano cheese and Italian herb seasoning. Bake for 20 to 25 minutes, or until internal temperature reaches 165°F.