Creamy Stuffed Onions

Ingredients

• 8 Large onions, skin on
• 1 tsp Oil (use as needed)
• 300g Smoked bacon, trimmed and cut into dice
• 300ml Whipping cream
• 4 Egg yolks
• 250g Mature cheddar cheese, grated

To Serve:

• A handful of Parsley, chopped
• 1 Sourdough loaf, sliced and lightly toasted
• Salad of lettuce, tomato and cucumber

Method

1. Preheat an oven to 200oC/(180oC Fan)/ Gas mark 6
2. Place the whole onions onto a baking tray and roast for 30 minutes until they are tender but still hold their shape.
3. Remove the onions from the oven and cool slightly before peeling the skin away. Cut the top from the onion and scoop out the inside but leave enough onion for it to hold its shape, making sure there are no holes, creating onion cases for the filling.
4. Roughly chop the onion you have removed from the top and the inside.
5. Heat oil in a large frying pan and add the onion; cook until slightly caramelised. Add the bacon and fry until crisp, then add the cream.
6. Remove from the heat and cool slightly before stirring half the cheese and egg yolks into the cream—season with salt and pepper.
7. Spoon this mixture back into the onion and sprinkle with the remaining cheese. Return to a hot oven for 15 - 20 minutes until bubbling and golden.
8. Sprinkle with chopped parsley and serve with warm toasted sourdough and salad on the side.