6 large white onions
6 strips of smoked bacon, dry cured
pepper & salt
garlic: 1 clove
Fresh rosemary (more than 6 twigs)
6 to 8 table spoons double cream** (or as a substitute use 6 Tablespoons HEAVY Cream & 2 Tablespoons REAL Butter
Fresh Parmesan Cheese
Place the onions in a large pot and cover with water, bring to a boil and cook for 15 minutes, then drain them in a colander. While still hot, carefully cut the tops of the onions off and cut out the centers of the onions. To cut out the middles simply cut at an angle, much like cutting the top off a pumpkin, and continue all the way around.
Preheat oven to 375F
Scoop out the insides of the the onion, chopping them lightly. In a small frying pan, heat a dash of olive oil, add the chopped onion middles, top with fresh cracked pepper and a dash of salt and saute stirring occasionally.
Add 1 minced garlic clove, stir. Add a rosemary twig (leaves removed) and continue sauteing. Remove the saute pan from the heat, immediately add the double cream. If using heavy cream and butter instead- add the butter, stirring constantly until melted, add the heavy cream, stir until mixed. Let it rest while you prepare the onions.
Wrap 1 strip of smoked bacon around each onion and secure in place with a twig of rosemary (cut the sprig at an angle to make it sharp enough to pierce the bacon) This not only adds flavor, it also serves to keep the bacon in place during cooking. Place each of the bacon wrapped onions in an oven safe dish, they fit well in a 9"x9" pan.
Grate Parmesan cheese generously over the onion/cream mixture, stirring it in.
Fill each of the onions with sauteed mixture, top lightly with a couple sprinkles of fresh parmesan.
Bake for 30 Minutes until golden brown and bubbly all over. Alternatively, these can be grilled or also wrapped loosely in tinfoil and roasted over the hot coals of a campfire.
**Double cream (aka Clotted cream) is a heavy cream with a butterfat content of 48%.
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