Roasted Stuffed Onions - The Naked Chef, Jamie Oliver

• 4 tennis ball size white onions, peeled
• olive oil
• 2 garlic cloves, peeled and finely chopped
• 4 sprigs fresh rosemary, lower leaves picked
• 8 tablespoons heavy cream
• 2 cups freshly grated parmesan cheese (approximately 2 handfuls)
• salt and pepper
• 4 slices smoked bacon

1. Boil the onions in plenty of water for 15 minutes, until slightly tender. Remove from the pan and allow to cool. Remove the top 1 inch of each onion and reserve. If need be, slightly trim the stalk end of the onion so that they sit flat on a roasting tray.
2. Cut about a heaped tbsp out from the inside of each onion, keeping the outside intact. Finely chop along with the reserved onion top.
3. Pre heat the oven to 400u0b0F.
4. Heat a frying pan and add a little olive oil, garlic, chopped onions and a little chopped rosemary. Fry for a couple of minutes then turn the heat down and add the cream. Remove from heat and stir in the parmesan and season to taste.
5. Wrap a rasher of bacon around each onion and secure with the sharpened rosemary twig or half a cocktail stick.
6. Place the onions on the roasting tray and spoon some of the filling inside each one. Bake for 25 minutes.
7. Place the onions on a warmed serving plate, warm through any remaining filling and serve on the side.

white onions, olive oil, garlic, rosemary, heavy cream, parmesan cheese, salt, bacon

Taken from www.food.com/recipe/roasted-stuffed-onions-the-naked-chef-jamie-oliver-355210 (may not work)