Roasted Stuffed Onions - the Naked Chef, Jamie Oliver |
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Prep Time: 35 Minutes Cook Time: 40 Minutes |
Ready In: 75 Minutes Servings: 4 |
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Serve with roast, steak or bratwurst. Ingredients:
4 tennis ball size white onions, peeled |
olive oil |
2 garlic cloves, peeled and finely chopped |
4 sprigs fresh rosemary, lower leaves picked |
8 tablespoons heavy cream |
2 cups freshly grated parmesan cheese (approximately 2 handfuls) |
salt and pepper |
4 slices smoked bacon |
Directions:
1. Boil the onions in plenty of water for 15 minutes, until slightly tender. Remove from the pan and allow to cool. Remove the top 1 inch of each onion and reserve. If need be, slightly trim the stalk end of the onion so that they sit flat on a roasting tray.
2. Cut about a heaped tbsp out from the inside of each onion, keeping the outside intact. Finely chop along with the reserved onion top.
3. Pre heat the oven to 400°F.
4. Heat a frying pan and add a little olive oil, garlic, chopped onions and a little chopped rosemary. Fry for a couple of minutes then turn the heat down and add the cream. Remove from heat and stir in the parmesan and season to taste.
5. Wrap a rasher of bacon around each onion and secure with the sharpened rosemary twig or half a cocktail stick.
6. Place the onions on the roasting tray and spoon some of the filling inside each one. Bake for 25 minutes.
7. Place the onions on a warmed serving plate, warm through any remaining filling and serve on the side.
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