- 4 large onions
- 8 slices of bacon
- 8 slices of cereal bread
- grated Parmesan cheese
- vegetable broth
- extra virgin olive oil
For the recipe of the stuffed onions in the oven, peel the onions, tick them two thirds high and keep the "hats" obtained. With the appropriate tool, empty the onions of most of the pulp, leaving an edge of about 3 millimeters. Salt and steam the dug onions for 30 minutes.
Weigh the pulp removed from the onions, prepare a diced potato of the same weight, then cook everything together with a drizzle of oil, a finger of broth, parsley, salt and pepper, until the mixture is dry, then blend it in puree. Brown the slices of bacon; toast the bread.
Fill the empty onions with the prepared puree, the bacon and the bread, all in layers; sprinkle them with grated cheese and put them on the grill with the relative "hats", arranged separately, on the plate. Serve immediately, hot, with a garnish to taste.
And why not do them fried? Read here
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