St. Sam's and St. Bede's Recipe Pages
                Bon Appetit!
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World's Best Roasted Onions 
A little culinary treat to warm you as the Winter nights begin!! 

World's Best Roasted Onions 

4 tennis ball-sized white onions, peeled. 
olive oil 
2 cloves garlic, peeled and finely chopped 
4 twigs fresh rosemary, lower leaves picked and chopped 
8 tbsp double cream 
couple of handfuls grated parmesan cheese 
sea salt and freshly ground pepper 
4 slices pancetta or smoked streaky bacon rashers. 

Boil the onions in plenty of water for about 15 mins until slightly tender. 
Remove from pan and allow to cool. 
Then, with a sharp knife, remove the top 2.5cm/1in of each onion, 
  finely chop and set to one side. If need be, slightly trim the stalk end of 
  the onions so that they will sit flat on a roasting tray. 

Cut about a heaped tbsp out from the inside of each onion, keeping the outside in tact. 
Finely chop and add to the rest of the chopped onion. 
Preheat the oven to 200C/400F/gas6. 
Heat a frying pan and add a little olive oiil, garlic, the chopped onions and 
  a little chopped rosemary. 
Fry for a couple of minutes until softened, then turn down the heat, 
  add the cream and remove from heat. 
Stir in the parmesan and season. 

Wrap a slice of pancetta or bacon around the middle of each onion and just spike it 
in place with a sharpened twig of rosemary or a cocktail stick. 
These make the onion taste lovely as it cooks. 

Place the onions on a roasting tray and spoon some of the 
  chopped onion mixture inside each one. 

Bake in the oven for around 25 minutes. 

You can of course experiment with different cheeses. 

Enjoy! 
Love 
SallyM 

From: sally.mullock 
Subject: The Best Roasted Onions in the World 
Date: Wed, 3 Oct 2001