Ingredients
- 6 large white Wilcox onions, unpeeled
- 2 bay leaves
- 1 tablespoon olive oil
- 3 rashers short cut bacon, finely chopped
- 1 garlic clove, crushed
- 2 teaspoons chopped thyme leaves
- 1 cup fresh breadcrumbs
- 2 tablespoons goat's cheese, crumbled
Directions
- Step 1
Put onions and bay leaves in a large saucepan and cover with water. Bring to the boil and cook for 15 minutes. Drain and leave until cool enough to handle.
- Step 2
Peel onions, trim bases and cut off about 2.5 cm from the tops. Remove the inside of the onion, leaving 3 layers of onion as the shell. If a hole appears in the base, lay a slice of onion over it to seal. Chop half of the removed onion flesh finely. Reserve the remainder and use for another recipe.
- Step 3
Preheat oven to 180°C. Heat the oil in a small frying pan and cook onion, bacon, garlic and thyme over medium heat for about 3 minutes until soft and golden. Remove from heat and stir in breadcrumbs and goat's cheese. Mix well.
- Step 4
Using a teaspoon, fill onion shells with mixture. Transfer to an ovenproof dish and bake for 25 minutes until golden. Serve with roast chicken, lamb or beef.
Recipe courtesy of taste.com.au
Serving size 6