Stuffed Onions Wrapped in Bacon
Appetizers • Spanish
Description
If you don't have rosemary, you can secure them with toothpicks or skewers.
Ingredients
- Heavy cream 0 oz
- Spanish onions 4 pieces
- Garlic 4 cloves
- Semi-Smoked Sausage 4 slices
- Fresh Rose Hips 4 sprigs
- Olive Oil 1 tablespoon
- Butter 1 tablespoon
- Grated Pecorino Pepato Cheese 5 oz
Step-by-Step Guide
Step 1
Preheat the oven to 355°F.
Step 2
Peel the white (or red) onions and boil in boiling water for 1–2 minutes. Remove the inner layers of the onion, leaving a cup of 2–3 layers, depending on the size of the bulbs.
Step 3
Finely chop the inner layers of the onion and garlic. Sauté in butter until golden brown. Add the cream, grate in the Parmesan, and keep on the heat for a few minutes.
Step 4
Place the prepared filling into the prepped onion cups.
Step 5
Strip the rosemary sprig, leaving the end of the branch intact to create a sort of arrow. Wrap the onions in bacon and pierce through with the rosemary sprig.
Step 6
Place on a baking sheet and sprinkle with the remaining Parmesan and stripped rosemary leaves.
Step 7
Bake for 15–20 minutes, until the bacon is golden and the cheese is melted.
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