Baked whole onions with bacon and rosemary

Baked whole onions with bacon and rosemary

By
From
Slow
Serves
4
Photographer
Tara Fisher

My gran was the first person I remember baking whole onions, and it’s good to see that they’re now appearing on menus more often. Keeping the skins on during cooking helps the onions keep their shape. Vary the stuffing as much as you like, and you could use smaller onions for a fantastic accompaniment for roast chicken. It’s a great dish for vegetarians, too, if you replace the bacon with chestnuts. The cooking time will be the same.

Ingredients

Quantity Ingredient
4 large white onions, skin on
4 rashers streaky bacon
3 tablespoons fresh flat-leaf parsley leaves
80g fine dried breadcrumbs
2 fresh rosemary sprigs
50g butter, melted, plus extra for greasing
2 teaspoons sugar
sea salt
freshly ground black pepper

Method

  1. Preheat the oven to 170°C and line a roasting tray with greaseproof paper. Grease a large sheet of foil. Cut the tops off the onions about a third of the way down, leaving the roots attached (trim the roots if necessary). Scoop out about a third of the centre of each onion with a spoon and discard it along with the tops, then place the onions in the roasting tray.
  2. Cut the bacon into 5mm slices to make lardons. Roughly chop the parsley. Place the breadcrumbs, parsley and rosemary into a food processor and process for 30 seconds until combined. Remove from the machine and transfer to a mixing bowl, then add the bacon and melted butter and mix together. Season with salt and pepper.
  3. Sprinkle each onion with a little of the sugar, then divide the breadcrumb mixture between the 4 onions, packing it on top of the onion to re-create its original shape. Pour 200ml water around the onions, then cover with the greased foil and bake for 1 hour. After 45 minutes, remove the foil and return to the oven to allow them to brown. Serve hot or at room temperature.
Tags:
James Martin
Saturday Kitchen
slow cooking
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