Bacon-Wrapped Baked Onions

READY IN: 1hr 40mins
YIELD: 8 onions


  • 8
    onions (about the size of a tennis ball, with outer skin removed, no larger as you will not get the bacon or)
  • 1 -2
    tablespoon minced fresh garlic (or to taste)
  • 4 -6
    tablespoons oil
  • 1
    cup whipping cream (unwhipped)
  • 1 14
    cups grated parmesan cheese
  • salt and pepper
  • 8
    slices uncooked bacon or 8 slices pancetta, slices


  • Cook the onions in boiling water until tender, but not falling apart (about 25 minutes).
  • Remove from pot with a slotted spoon and cool.
  • When cool enough to handle, cut off about an inch off of top of onions with a very sharp knife, and finely chop the tops.
  • Trim the root end of the onions slightly, just enough so they can stand straight.
  • Scoop out about a heaping tablespoon from the center of each onion (make certain to keep the inside intact) and finely chop the center, adding to the rest of the chopped onions.
  • Transfer the hollowed onions to an oiled baking dish (I use an 11x7-inch for 8 onions, if you are only making 4 onions, then use an 8x8-inch).
  • Set oven to 375 degrees.
  • In a skillet over medium heat, saute the chopped onions for about 3 minutes in oil.
  • Stir in whipping cream and remove from heat.
  • Stir in the Parmesan cheese, salt and pepper.
  • Fill the whole onions with some of the sauted onion and Parmesan mixture, then spoon the remainder of the mixture around the onions in the baking dish.
  • Wrap a piece of pancetta or a bacon slice around the middle of each onion and secure with a toothpick.
  • Bake the onions for about 40-50 minutes (depending on the size of your onions).