A Jamie Oliver recipe I noted down from TV, goes very well with steak if you love the combination steak-onions! Easy to put together and put it away in the oven until ready.
(see TV pictures at Jamie Oliver recipes)

INGREDIENTS

•   6 large white onions
•   6 strips of smoked bacon, dry cured
•   pepper
•   salt
•   olive oil
•   garlic: 1 clove
•   rosemary (more than 6 twigs)
•   6 to 8 table spoons double cream

PREPARATION

1. Put the onions in boiling water and cook for 15 minutes. After 15 minutes, drain the onions in a colander.
2. Cut the top of the onions. Then cut out the middle of the onion by placing your knife at an angle in the onion and going around the middle.
3. You then have kind of a "clownshead" cut out.
4. And of course a hole in your onion...
5. Chop the onion-pieces that you cut out (those "clownheads"), add some olive oil, a good pinch of pepper and a good pinch of salt and start frying. Stir occasionally.
6. Finely slice one clove of garlic and add to the frying onions.
7. Take a few(4) sprigs of rosemary, peel of the leaves, roughly cut them with your knife and add to the frying onions.
8. For each of the 6 onions: take 1 strip of smoked bacon and wrap around the top of 1 onion.
9. Cut the bottom of a rosemary twig in an angle (to make it kind of sharp), and pierce it through the bacon to keep the bacon attached to the top of the onion.
10. Arrange the 6 onions in an oven tray.
11. If all this is done, take your frying onion-pieces from the fire. Add 6 to 8 tablespoons of double cream and let it rest a bit.
12. Grate 2 handfuls of Parmesan cheese and stir the grated Parmesan in the onion-mixture.
13. Start filling the 6 onions with this onion-cream-cheese-mixture: all the flavours will be cooked straight in the onion. And when it cooks over, it will even be more delicious as all will cook nicely around the bacon.
14. Add some extra parmesan shavings on top of the onions.
15. Put in a preheated over for 30 minutes at 390 degrees F (200 degrees C)

Stef

More Jamie Oliver recipes from Never Trust a Skinny Cook