Roasted Stuffed Onions - the Naked Chef, Jamie Oliver
- Reviews 1
Ready In: 1 hr 15 mins
Serves: 4
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
- 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.
- Cut about a heaped tbsp out from the inside of each onion, keeping the outside intact. Finely chop along with the reserved onion top.
- Pre heat the oven to 400°F.
- 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.
- Wrap a rasher of bacon around each onion and secure with the sharpened rosemary twig or half a cocktail stick.
- Place the onions on the roasting tray and spoon some of the filling inside each one. Bake for 25 minutes.
- Place the onions on a warmed serving plate, warm through any remaining filling and serve on the side.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off