Bacon-Wrapped Baked Onions

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).