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I swiped this from "The Splendid Table", who swiped it
from Jamie Oliver. My son devoured it, and he's usually not big on onions.
As you will see, I incorporated ingredients that are more heart healthy than the originals. Even the Boar's Head
bacon is fairly low in sodium, cholesterol, and fat compared to other bacon.
4 white onions (big ones, as big as a tennis ball), peeled
Olive oil
2 cloves of garlic, peeled and finely chopped
4 twigs of fresh rosemary, lower leaves picked and chopped
8 tablespoons heavy cream (I use plain yogurt)
A couple handfuls of grated Parmesan cheese (I use crumbled Feta)
Salt
Black pepper
4 slices of pancetta (Boar's Head smoked bacon works good too)
Boil the onions in plenty of water for 15 minutes until slightly tender. Remove from the pot and allow to cool.
Then, with a sharp knife, remove the top inch of each onion, finely chop and place to one side. If need be, slightly
trim the stalk end of the onions so that they will sit flat on a roasting tray. Cut about a heaping tablespoon
out from the inside of each onion, keeping the outside intact. Finely chop and add to the rest of the chopped onion.
Preheat the oven to 400°F. Heat a frying pan and add a little olive oil, your garlic, the chopped onions,
and the chopped rosemary. Fry for a couple of minutes until softened, then turn the heat down, add the cream and
remove from the heat. Stir in the Parmesan and season.
Wrap a slice of pancetta (or bacon) around the middle of each onion and just spike it in place with a sharpened
twig of rosemary or wooden toothpick. Place the onions on a roasting tray and spoon some of the chopped onion mixture
inside each one. Bake in the preheated oven for around 25 minutes until soft and tender, depending on the size
of the onions. Experiment with different cheeses.
*My experience has been a whole lot of leftover stuffing! Not sure what to do with it, but I'll probably figure
out something.
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