Two, delicious, unique, main-dish, bacon-onion recipes

Our go-to onion recipes from our favorite Chef Jamie Oliver

Jamie Oliver’s World’s Best Baked Bacon Onions!

INGREDIENTS

4 white onions, tennis-ball sized, peeled

olive oil

2 garlic cloves, peeled and finely chopped

4 sprigs fresh rosemary, lower leaves picked and chopped

8 tablespoons heavy cream

grated parmesan

sea salt

fresh ground black pepper

4 slices pancetta or 4 slices bacon

Directions

1. Boil the onions in plenty of water for 15 minutes or until slightly tender.

2. Remove the onions from the pan and allow to cool.

3. With a sharp knife, remove the top inch of each onion, finely chop and place to one side.

4. Slightly trim the stalk end of the onions so that the onions will sit flat on a roasting tray.

5. Taking care to keep the outside of each onion intact, cut about a heaped tablespoon of onion out from the inside of each onion.

6. Finely chop these removed sections of the onion and add to the rest of the chopped onion.

7. Preheat the oven to 400°F.

8. Heat a saute pan and add a little olive oil, the garlic, the chopped onions, and just a little of the chopped rosemary.

9. Saute for a couple of minutes until the garlic and onion have softened, then turn the heat down, add the cream and remove the onions and garlic from the heat.

10. Stir in the Parmesan and season.

11. Wrap a slice of pancetta around the middle of each onion and spike it in place with a sharpened twig of rosemary or a wooden toothpick.

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

13. Bake in the preheated oven for around 25 minutes until the onions are soft and tender.

14. When the onions are cooked right through, remove and serve.

Jamie Oliver’s Roasted Jammy Red Onions & Bacon!

INGREDIENTS

• 4 red onions

• 4 slices of local smoked streaky bacon

• 1 x Jamie’s semolina teardrop dumplings

• 2 sprigs of fresh rosemary

• extra virgin olive oil

• Parmesan cheese, for grating

Directons

1. In a tray, roast the onions, unpeeled, in the oven at full whack (240ºC/475ºF) for 1 hour, or until burnt on the outside and soft.

2. Meanwhile, make the Semolina teardrop dumplings.

3. Chop the bacon 1cm thick and place in a large cold frying pan.

4. Put on a medium heat so the fat renders out.

5. Squeeze the sweet onions out of their skins and chop, adding to the pan when the bacon sizzles.

6. Strip in the leaves from the rosemary.

7. Cook and stir for 5 minutes.

8. Toss with the dumplings and a splash of their cooking water to loosen.

9. Finish with a little oil and a fine grating of Parmesan cheese.