A little culinary treat to warm you as the Winter nights begin!!

World's Best Roasted Onions
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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 paremsan 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.