I saw Jaime Oliver do this recipe 10 years ago and remembered it. I couldn't find the recipe on his site, but found a similar one for the cook times and then I just meshed my own ideas between the two. I made these on Friday night and they went over very well.
INGREDIENTS:
4 tennis-ball-size onions (8 to 10 oz each), peeled but not trimmed
4 (4-inch-long) fresh rosemary sprigs
2 garlic cloves, finely chopped
2 tablespoons olive oil
1/2 cup heavy cream
1 oz finely grated parmesan (1/2 cup)
Fine sea salt to taste
4 slices thick bacon (like really thick)
DIRECTIONS:
1. Cook onions in a large pot of boiling water until tender but not falling apart, 25 to 30 minutes.
2. While onions are cooking, gets the fresh rosemary and take the "leaves" off and keep the sprigs (use the sprigs as skewers). Mince the rosemary, enough for 1/2 teaspoon.
3. Remove onions from pot with a slotted spoon and, when cool enough to handle, cut off top inch of each with a sharp knife and finely chop tops.
4. Trim root end of each onion slightly, if necessary for onions to stand up without rolling. Scoop out about a heaping tablespoon from center of each onion (basically, you want to make a cup out of the onions) and finely chop, adding to rest of chopped onion.
5. Transfer hollowed onions to an oiled 8-inch square baking dish.
6. Preheat oven to 400°F.
7. Cook chopped onion, garlic, and chopped rosemary in oil in a large heavy skillet over moderate heat, stirring, until onion is softened, about 3 minutes.
8. Stir in cream and remove from heat. Stir in parmesan, sea salt, and pepper to taste.
9. Fill whole onions with some of chopped onion mixture and spoon remainder around whole onions.
10. Wrap a slice of pancetta around middle of each onion and secure with a rosemary sprig or wooden toothpick.
11. Bake onions, uncovered, in middle of oven, until very tender, 40 to 50 minutes depending on size of onions.
