French Style Whole Roasted Onions
on Friday, 20 December 2019.
Posted in French Friday, Provence
A very tasty side dish to have with any meal, particularly with meat. This roasted onion holds together very well when you cut through it. While the outside has a charred bacon taste and a crispy topping, the inside is creamy and full of flavour.
Ingredients
Ingredients
- 5 medium/large brown onions
- 1 slice of bacon per onion
- 5 tblsp cream
- 120 gr grated Parmesan cheese
- Salt and pepper to taste
- A pinch of herbs de Provence
- 1 tsp Paprika
- 2 cloves crushed garlic
Method
Method
- Pre heat the oven to 200 degrees.
- Peel the onions and boil them for about fifteen minutes. When slightly cool, remove the tops and then scoop out the centres of each onion, making sure that the hard core on the bottom is left intact. Chop the insides of the onions and then mix them with herbs, garlic, salt, pepper, Paprika, Parmesan, and cream.
- Place the filling into the hollow onion shells (you will be left over with a bit of mixture).
- Wrap a strip of bacon around each onion and secure it with a tooth pick. Sprinkle a bit of Parmesan over the top.
- Place the onions onto a tray lined with baking paper, and roast for 30 – 35 minutes.
- Serve hot and enjoy this creative way of making a plain onion, the star of the plate.
