• [Vegetables & Salads]

Roast Stuffed Onions

• Source Jamie Oliver

• 4 onion
• 4 Piece streaky bacon
• 4 Sprig rosemary
• 2 Handful parmesan cheese
• 2 garlic clove
• olive oil
• salt
• pepper
• 180 Mililitre cream

1. Peel onions leaving on hairy end
2. Boil water in pot, add onions once boiling and cook 15 minutes
3. Remove and allow to cool for a few minutes
4. Cut off tops and cut out cone in top of onion
5. Finely chop cone shaped onion pieces and cloves of garlic
6. Add olive oil to pan, once hot add onion pieces, salt and pepper and fry til onion coloured
7. Add garlic and cook a minute or two more then remove from heat
8. Remove bottom half of leaves from rosemary sprigs and roughly chop (reserving remaining sprigs for later), add to pan mixture. Allow to cool for a few minutes
9. For each onion, wrap bacon around top of it and secure with rosemary sprig (cut bottom of sprig on angle to sharpen)
10. Place onions in oven tray
11. Add cream and 2 handfuls of grated parmesan cheese to cooled onion, garlic and rosemary mixture. Mix
12. Fill onions with cream mixture
13. Add parmesan shavings to top of onions
14. Roast for 30 minutes

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