Bacon Wrapped Stuffed Onions

6 large white onions

6 strips of smoked bacon

pepper & salt

olive oil

garlic

1 clove Fresh rosemary (more than 6 twigs)

6 to 8 table spoons double cream** (or as a substitute use 6 Tablespoons HEAVY Cream & 2 Tablespoons REAL Butter

Fresh Parmesan Cheese

Place the onions in a large pot and cover with water, bring to a boil and cook for 15 minutes, then drain them in a colander.

While still hot, carefully cut the tops of the onions off and cut out the centers of the onions.

To cut out the middles simply cut at an angle, much like cutting the top off a pumpkin, and continue all the way around.

Preheat oven to 375F Scoop out the insides of the the onion, chopping them lightly.

In a small frying pan, heat a dash of olive oil, add the chopped onion middles, top with fresh cracked pepper and a dash of salt and saute stirring occasionally.

Add 1 minced garlic clove, stir. Add a rosemary twig (leaves removed) and continue sautéing. Remove the sauté pan from the heat, immediately add the double cream.

If using heavy cream and butter instead- add the butter, stirring constantly until melted, add the heavy cream, stir until mixed. Let it rest while you prepare the onions.

Wrap 1 strip of smoked bacon around each onion and secure in place with a twig of rosemary (cut the sprig at an angle to make it sharp enough to pierce the bacon)

This not only adds flavor, it also serves to keep the bacon in place during cooking. Place each of the bacon wrapped onions in an oven safe dish, they fit well in a 9"x9" pan.

Grate Parmesan cheese generously over the onion/cream mixture, stirring it in.Fill each of the onions with sautéed mixture, top lightly with a couple sprinkles of fresh parmesan.