Stuffed onions baked in bacon
4 servings
40 minutes
Bacon-wrapped stuffed onion is a true gastronomic delight inspired by Spanish culinary traditions. The onion becomes soft and sweet through gentle cooking, while its filling of cream, garlic, and parmesan provides a creamy texture and rich flavor. The bacon turns crispy when baked, adding savory notes to the dish, while rosemary offers an exquisite aroma of Mediterranean herbs. This dish is perfect as a standalone appetizer or a side to meat and vegetable dishes. It will adorn any table, surprising guests with its originality and harmony of flavors.
1
Preheat the oven to 180 degrees.
2
Peel the white (or red) onion, boil in boiling water for 1-2 minutes. Remove the inner layers of the onion, leaving a cup of 2-3 layers depending on the size of the bulbs.
- White onion: 4 pieces
3
Chop the inner layers of onion and garlic finely. Sauté in butter until golden. Pour in cream, grate parmesan, and keep on heat for a few minutes.
- White onion: 4 pieces
- Garlic: 4 cloves
- Butter: 1 tablespoon
- Cream: 50 g
- Grated Parmesan cheese: 100 g
4
Place the prepared filling into the pre-made onion cups.
5
Clean the rosemary stem without touching the end of the branch to create an arrow-like shape. Wrap the bulbs in bacon and pierce them through with the rosemary stem.
- Smoked bacon: 4 pieces
- Fresh rosemary: 4 stems
6
Place on a baking sheet and sprinkle with the remaining parmesan and peeled rosemary leaves.
- Grated Parmesan cheese: 100 g
- Fresh rosemary: 4 stems
7
Bake for 15-20 minutes until the bacon is golden and the cheese melts.