Roasted Stuffed Onions - the Naked Chef, Jamie Oliver

READY IN: 1hr 15mins
Recipe by swissms

Source: Food Network, The Naked Chef, Jamie Oliver. Serve with roast, steak or bratwurst.

Top Review by IngridH

These onions were wonderful! I'd give them 5 stars except that the cheese is way overstated. I used about 3/4 cup, which was more than plenty. 2 cups would have produced an inedible, sticky mess. Other than that, these were perfect- golden brown on top, tender enough to cut through without being sharp, and just plain yummy! The bacon did not brown, which for me isn't a problem, but might be for some. If you must have the bacon brown, par-cook it to halfway done before wrapping the onions. That should solve the problem. I'd love to have these again- possibly a holiday dish. Thanks for posting!

Ingredients Nutrition


  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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