Baked Onions

Title: Baked Onions

From: Jamie Oliver


4 tennis-ball-sized onions (Spanish or white)
1 tbsp vegetable oil
2 cloves garlic, finely minced
4 twigs of rosemary with their ends sharpened
2 tbsp whole milk or 1 tbsp heavy cream
1/3 cup grated parmesan cheese
Salt and pepper to taste
4 slices streaky bacon rashers

Peel the onions whole and add to a pot of boiling water. Cook for 15 minutes. Remove onions from pot and let cool. Preheat oven with rack in the middle to 400 degrees F. When onions are cool enough to handle, with a sharp paring knife, remove the top of the onion, about 1 inch and set aside. Using a teaspoon or the paring knife, cut out about a heaped table spoon from the inside of the onion being careful to keep the outside with at least 2 layers, intact. Add the scooped out onion as well as the cut tops together and finely mince with your knife. Remove the bottom leaves of your sprigs of rosemary and chop fine. In a pan, heat oil and sauté onions, garlic and rosemary until soft. On very low heat, add the milk or cream. Remove pan from heat and add parmesan. Season with salt and pepper to taste and set aside. Wrap a rasher of bacon around each onion securing it in place with a rosemary twig (cut off the extra piece of bacon). Repeat this process until all 4 onions are done. Place on a foil-lined baking sheet and spoon in the sautéed onion mixture into each onion. Bake in oven for 25 minutes or until soft and tender.


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Filed under bacon, baked, dinner, jamie oliver, onion, side dish

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