Jamie Oliver's stuffed Onions
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INGREDIENTS
* 6 large white onions
* 6 strips of smoked bacon, dry cured
* pepper
* salt
* olive oil
* garlic: 1 clove
* rosemary (more than 6 twigs)
* 6 to 8 table spoons double cream
PREPARATION
1. Put the onions in boiling water and cook for 15 minutes. After 15
minutes, drain the onions in a colander.
2. Cut the top of the onions. Then cut out the middle of the onion by
placing your knife at an angle in the onion and going around the
middle.
3. You then have kind of a "clownshead" cut out.
4. And of course a hole in your onion...
5. Shop the onion-pieces that you cut out (those "clownheads"), add
some olive oil, a
good pinch of pepper and a good pinch of salt and start frying.
Stir occasionally.
6. Finely slice one clove of garlic and add to the frying onions.
7. Take a few(4) sprigs of rosemary, peel of the leaves, roughly cut
them with your knife and add to the frying onions.
8. For each of the 6 onions: take 1 strip of smoked bacon and wrap
around the top of 1 onion.
9. Cut the bottom of a rosemary twig in an angle (to make it kind of
sharp), and pierce it through the bacon to keep the bacon attached to
the top of the onion.
10. Arrange the 6 onions in an oven tray.
11. If all this is done, take your frying onion-pieces from the fire.
Add 6 to 8 tablespoons of double cream and let it rest a bit.
12. Grate 2 handfuls of Parmesan cheese and stir the grated Parmesan in
the
onion-mixture.
13. Start filling the 6 onions with this onion-cream-cheese-mixture:
all the flavours will be cooked straight in the onion. And when it
cooks over, it will even be more delicious
as all will cook nicely around the bacon.
14. Add some extra parmesan shavings on top of the onions.
15. Put in a preheated over for 30 minutes at 390 degrees F (200
degrees C)