Bake onions in the oven This recipe is the creation of the hands of the famous chef and restaurateur James Oliver. "Naked Cook," as it is called, is not an adherent of exhibitionism, just a master of his craft and simple products can cook something completely incredible. He does not make unnecessary movements in the kitchen and prefers to cook delicious food in the shortest possible time. James Oliver is more pragmatic and tries to spend less on ingredients, replacing them with more affordable ones. Now he is a little over 30 and on his account a huge amount of cooking books and TV shows, both for such a modest age. James Oliver travels the world and collects the experience of overseas cooks in order to not only improve their dishes in the future, but also create many others. So, this cook suggests preparing a simple and delicious recipe without any temporary or special material costs. With pleasure!
Ingredients:- Onion 5 pcs.
- Garlic 2 cloves
- Bacon 50 g
- Cheese Parmesan 50 g
- Rosemary dry 0.5 tsp.
- Cream 50 ml
- Olive oil 2 tbsp. l.
- Salt 4 pinch
- Pepper black ground 4 pinch
- Step 1 For this dish, take: medium-sized bulbs, garlic, cream with a fat content of 20-33%, smoked bacon cut into plates, parmesan cheese, rosemary dry (and fresh), olive oil, salt, pepper.
- Step 2 Peel the onion and boil for 15 minutes. Then cool a little.
- Step 3 Grate the cheese on a fine grater, chop the garlic with a knife.
- Step 4 From the tops of the bulb make the lids (do not completely cut it off), get the core and finely chop.
- Step 5 Put the onion and garlic in a heated frying pan with olive oil. Add rosemary and fry until the vegetables are golden. Approximately 3-5 minutes.
- Step 6 Then add 8 tablespoons of creamy enough cream and a large half of the cheese to the pan. Pepper and salt, mix. Leave for 5 minutes.
- Step 7 Bulbs fill with vegetable mince and put on the bacon plates in a fireproof form. Sprinkle the remaining cheese and put in a preheated oven for 200 ° C for 10 minutes.
- Step 8 Baked onions served hot.