Ingredients:
4 white onions, tennis-ball-sized, peeled
olive oil
2 garlic cloves, peeled and finely chopped
4 sprigs fresh rosemary, lower leaves picked and chopped
8 tablespoons heavy cream
grated parmesan cheese
sea salt
fresh ground black pepper
4 slices pancetta or 4 slices bacon
Directions:
Boil the onions in plenty of water for 15 minutes or until slightly tender.
Remove the onions from the pan and allow to cool.
With a sharp knife, remove the top inch of each onion, finely chop and place to one side.
Slightly trim the stalk end of the onions so that the onions will sit flat on a roasting tray.
Taking care to keep the outside of each onion intact, cut about a heaped tablespoon of onion out from the inside of each onion.
Finely chop these removed sections of the onion and add to the rest of the chopped onion.
Preheat the oven to 400 F.
Heat a saute pan and add a little olive oil, the garlic, the chopped onions, and just a little of the chopped rosemary.
Saute for a couple of minutes until the garlic and onion have softened, then turn the heat down, add the cream and remove the onions and garlic from the heat.
Stir in the Parmesan and season.
Wrap a slice of pancetta around the middle of each onion and spike it in place with a sharpened twig of rosemary or a wooden toothpick.
Place the onions on a roasting tray and spoon some of the chopped onion mixture inside each one.
Bake in the preheated oven for around 25 minutes until the onions are soft and tender.
How long this takes is, of course, dependent on the size of the onions. “It’s cool to experiment with different cheeses, so give it a bash,” says Jamie.
I presume he is suggesting topping the baked onions with cheese.
When the onions are cooked right through, remove and serve.
Servings: 6-8
Time preparation: 15 min.
Time total: 60 min.