Roasted stuffed onions
Photo by Babiche Martens
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.
- 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 the remaining pine nuts. Place into the oven for 30 minutes until golden and delicious.
More old family favourites from Angela