YIELDS 4 Servings
PREP TIME 20 mins
COOK TIME1 hr
TOTAL TIME1 hr 20 mins
- 2 medium onions (topped, tailed, peeled and halved)
- 8 rashers streaky bacon
- 4 tbsp extra virgin olive oil
- 2 tsp thyme leaves (chopped)
- 1 cup beef stock (or broth)
- ½ cup cream
- ½ cup parmesan (grated)
- 1 pinch salt and black pepper
Preheat the oven to 180.
Get the oil hot in a large pan and add the onions. Leave them to go dark brown on one side before turning them. Once they are brown, remove them from the heat.
In a bowl, whisk together the beef broth and cream.
Wrap the rashers around the onions, pinning them with toothpicks to stay in place, and pack them tightly in a lasagne dish.
Pour the cream mixture around them and give the onions a drizzle of olive oil, a sprinkling of thyme, and some salt and pepper.
Now roast them for 40 minutes, uncovered.
Before serving, top each onion with some grated parmesan and bang them back in the oven either under the grill, or at a high heat to get that cheese golden and gooey.
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Source: Real Meal Revolution