The Baked Onion Trick Recipe 35

JAMIE OLIVER'S WORLD'S BEST BAKED ONIONS

Steps:

• Boil the onions in plenty of water for 15 minutes or until slightly tender.
• Remove the onions from the pan and allow to cool.
• With a sharp knife, remove the top inch of each onion, finely chop and place to one side.
• Slightly trim the stalk end of the onions so that the onions will sit flat on a roasting tray.
• Taking care to keep the outside of each onion intact, cut about a heaped tablespoon of onion out from the inside of each onion.
• Finely chop these removed sections of the onion and add to the rest of the chopped onion.
• Preheat the oven to 400°F.
• Heat a saute pan and add a little olive oil, the garlic, the chopped onions, and just a little of the chopped rosemary.
• Saute for a couple of minutes until the garlic and onion have softened, then turn the heat down, add the cream and remove the onions and garlic from the heat.
• Stir in the Parmesan and season.
• Wrap a slice of pancetta around the middle of each onion and spike it in place with a sharpened twig of rosemary or a wooden toothpick.
• Place the onions on a roasting tray and spoon some of the chopped onion mixture inside each one.
• Bake in the preheated oven for around 25 minutes until the onions are soft and tender.
• How long this takes is, of course, dependent on the size of the onions. "It's cool to experiment with different cheeses, so give it a bash," says Jamie.
• I presume he is suggesting topping the baked onions with cheese.
• When the onions are cooked right through, remove and serve.

ROASTED ONIONS

Steps:

• Adjust oven rack to lowest position; heat to 425 degrees.
• Cut onions in half; toss with oil and a generous sprinkle of salt and pepper. Place, cut-side down, on a lipped cookie sheet.
• Roast until tender and cut surfaces are golden brown, 25 to 30 minutes. Adjust seasonings; drizzle with balsamic vinegar.

THE BAKED ONION TRICK RECIPE - (3/5)

Steps:

• Peel the onion. Using a paring knife, cut out a cone-shaped piece from the core, going about 1/2 to 1/3 of the way down through he core. Do not core the onion all the way through. Then, make some cuts inside the hole going into the inside of the onion, without going through the outer skin. This will allow the seasonings to penetrate the onion and infuse it with flavor. Place the butter and then the bouillon cube into the hole. Pack it all down into the hole using the back of a spoon. Microwave for 4 minutes. Let it rest for 1 minute before handling. Carefully remove from the microwave--mmmmm, smells heavenly. Remove the onion from the Stone Wave with a large spoon and place in a large bowl. Cut up the onion. Use it meat toppings or any recipe that calls for sautéed onions. Or make a fabulous onion soup right in Stone Wave. FRENCH ONION SOUP - Place desired amount of cooked onions (from recipe above) in Stone Wave. Add room-temperature beef stock or beef broth to about 1/4 inch from the top. Sprinkle in some grated parmesan cheese. Add a toasted baguette or some packaged seasoned croutons. Top with a slice of your favorite-cheese such as gruyere, Swiss, provolone or mozzarella. Put on the lid and cook for 1-1/2 minutes.