Kick'n it Jamie Oliver Style
Peter made these amazing baked onions served with tomato sauce and polenta. We saw these made earlier this summer on Jamie Olivers new show. The cheesy creamy onion filling was the best part.
4 good sized white onions, peeled
2 cloves of garlic, peeled & finely chopped
4 twigs of fresh rosemary, lower leaves picked & chopped
8 tbsp double cream couple of handfuls of grated Parmesansea salt & freshly ground black pepper
4 slices of pancetta or smoked streaky bacon rashers
1 Boil the onions in plenty of water for 15 minutes until slightly tender. Remove from the pan and allow to cool.
2 Then, with a sharp knife, remove the top 2.5cm/1" of each onion, finely chop and place to one side. If need be, slightly trim the stalk end of the onions so that they will sit flat on a roasting tray.
3 Cut about a heaped tablespoon out from the inside of each onion, keeping the outside intact. Finely chop and add to the rest of the chopped onion.
4 Pre-heat the oven to 200C/400F/Gas 6. Heat a frying pan and add a little olive oil, your garlic, the chopped onions and just a little chopped rosemary.
5 Fry for a couple of minutes until softened, then turn the heat down, add the cream and remove from the heat. Stir in the Parmesan and season.
6 Wrap a nice slice of pancetta around the middle of each onion and just spike it in place with a sharpened twig of rosemary.
7 Place the onions on to a roasting tray and spoon some of the chopped onion mixture inside each one. Bake in the preheated oven for around 25 minutes.