Onions

World’s Best Baked Onions

If CSA onions are not this large, adjust the recipe accordingly.

4 tennis-ball-sized onions, peeled
Olive oil
2 cloves garlic, peeled and finely chopped
4 twigs fresh rosemary, lower leaves picked and chopped
8 tablespoons heavy cream
A couple handfuls grated Parmesan
Sea salt and ground black pepper
4 slice bacon

Boil onions in water for 15 minutes until slightly tender. Remove and cool. With a sharp knife, remove top of each onion, finely chop and place to the side. If needed, trim the stalk end so they will sit flat on a roasting pan. Cut about a heaping tablespoons out from the inside of each onion, keeping the outside intact. Finely chop and add to rest of the chopped onion.

Heat oven to 400 degrees F. Heat olive oil in fry pan and cook chopped onions, garlic and a little chopped rosemary until softened; turn heat down and add cream and remove from heat. Stir in Parmesan and season.

Wrap a bacon slice around each onion and spike it in place with a toothpick. Trim bacon so it does not overlap. Place onions on roasting pan and spoon chopped onion mixture into each onion. Bake 30 minutes, or until soft and tender, depending on the size of the onions.

Serves 4.

From “Happy Days with the Naked Chef,” by Jamie Oliver, Hyperion, 2003.

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