Quite a decadent wee number this one! This version is inspired from a Nigel Slater recipe but has the delicious addition of Hellers Italian salami to take it to the next level!

Ingredients

6	White onions, peeled with root intact
20 g	Dried porcini mushrooms, soaked in 200mls warm water
50 g	Butter
3	Garlic cloves, finely chopped
2	Flat mushrooms, finely chopped
8	Heller's Italian Salami, finely chopped
8 sprigs	Fresh thyme, 1 tsp finely chopped
50 g	Breadcrumbs, coarse
¼ cup	Cream
½	Lemon zest
100 g	Grated parmesan cheese
300 ml	Cream
1 dash	Olive oil
1 sprinkle	Sea salt and cracked black pepper

Directions

1. Preheat your oven to 180C
2. In a large pot cook onions in simmering salted water for 20-25 mins. Drain and cool then cut the top of the onion off a third of the way down and set the lids aside. Remove the root and discard. Gently remove the centre of the onion leaving a good solid outer shell. Roughly chop up half the onion you have removed and set aside, save the rest for another dish.
3. For the filling heat the butter in a fry pan and add the garlic for 2 mins then add the reserved chopped onion, mushrooms, Italian salami, tsp of thyme, and drained chopped porcini. Cook for 5 mins then add the porcini liquid and allow it to cook until the liquid has reduced. Season well and set aside in a bowl to cool slightly.
4. To filling add ¼ cup cream, 50g parmesan, breadcrumbs and lemon zest. Check the seasoning.
5. Gently stuff each onion and place the reserved onion lids on top. Place the stuffed onions into an ovenproof dish, pour 300mls cream and scatter with remaining thyme sprigs.
6. Bake in a hot oven for 35 mins then scatter the remaining 50g parmesan over the cream and cook a further 10-15 mins until golden brown.
7. This recipe is a delicious side dish with chargrilled steak and fresh greens. Try it alongside roast lemon chicken and crispy roast potatoes…yum yum!!