This stuffed onion recipe was a good find in an old family scrapbook. I’ve given prosciutto as an alternative to bacon. Parmesan would have also been ridiculously expensive back then, so tasty cheese it was.
Ingredients
| 6 medium | Onions, peeled (Main) |
| 8 slices | Prosciutto, or use streaky bacon (Main) |
| 2 | Garlic cloves, crushed |
| 1 cup | Parmesan cheese, grated |
| 1 | Egg yolk |
| ¼ cup | Cream |
| 1 tsp | Chopped thyme |
| ¼ cup | Pine nuts, toasted |
Directions
- Into a large pot of salted water, place the onions. Bring to a simmer and cook for 15 minutes until a knife will insert easily. Remove, drain from the water and cool.
- While the onions cool, into a small bowl place two pieces of chopped prosciutto or bacon, the garlic, parmesan, egg yolk, cream, thyme, 1 Tbsp pine nuts and salt and pepper, combining well.
- Using a small knife, cut around the inside of the onion and remove the centre.
- Preheat an oven to 180C.
- Wrap a piece of prosciutto around each onion. Fill the cavity of each with your cheesy mixture, then place into a smallish baking dish. Pour the remaining cream around the base of the dish and sprinkle over theremaining pine nuts. Place into the oven for 30 minutes until golden and delicious.