It’s noble, delicious and from a health standpoint, a wonderful bad example for the human body. Pick a good size onion and be aware the cores, tops and bottoms you trim off are to be saved and chopped for the filling!
4 med Onions, (tennis ball size) White preferred, peeled
4 slices Pancetta or Bacon
2 wholeGarlic cloves, chopped fine
4 twigsFresh Rosemary, chopped
8 tablespoon Heavy Cream
¼ cup Parmesan Cheese, grated
2 glugs Olive oil
trust me: this info would be bad....
Boil the onions in plenty of water for 15 minutes, remove and allow to cool. Remove the top inch from each onion, Chop the tops and set aside. If need trim the stalk end so they sit flat in a roasting pan. Cut a heaping tablespoon size out of the inside of each onion. Chop and add to the tops set aside.
Preheat over to 400°. Heat a saucepan; add a glug of olive oil. Add the chopped onion, garlic and ¾ of the rosemary. Sauté for a couple minutes until onion soften a bit. Turn heat down and add cream and stir in Parmesan cheese. Add salt and pepper to taste.
Wrap and piece of the Pancetta or Bacon around the middle of each onion use and a toothpick of the spear of rosemary to hold it in place onions on your roasting pan. And spoon the chopped onion mixture inside each onion.
Bake in oven for 25 minutes until they are soft and tender.