Bacon-Wrapped Baked Onions

środa, 5 lutego 2014

Bacon-Wrapped Baked Onions

Time: 1 hrs 40 mins

Ingredients

  • 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 1/4 cups grated parmesan cheese
  • salt and pepper
  • 8 slices uncooked bacon or 8 slices pancetta, slices

Directions

  • 1 Cook the onions in boiling water until tender, but not falling apart (about 25 minutes).
  • 2 Remove from pot with a slotted spoon and cool.
  • 3 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.
  • 4 Trim the root end of the onions slightly, just enough so they can stand straight.
  • 5 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.
  • 6 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).
  • 7 Set oven to 375 degrees.
  • 8 In a skillet over medium heat, saute the chopped onions for about 3 minutes in oil.
  • 9 Stir in whipping cream and remove from heat.
  • 10 Stir in the Parmesan cheese, salt and pepper.
  • 11 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.
  • 12 Wrap a piece of pancetta or a bacon slice around the middle of each onion and secure with a toothpick.
  • 13 Bake the onions for about 40-50 minutes (depending on the size of your onions).

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