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.
|6 medium||Onions, peeled (Main)|
|8 slices||Prosciutto, or use streaky bacon (Main)|
|2||Garlic cloves, crushed|
|1 cup||Parmesan cheese, grated|
|1 tsp||Chopped thyme|
|¼ cup||Pine nuts, toasted|
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- 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 theremaining pine nuts. Place into the oven for 30 minutes until golden and delicious.