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Roasted red onion & bacon
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Total Time:
1 hour 15 minutes
1 hour 15 minutes
Indulge in heavenly slow-roasted red onions with smoky bacon and rosemary. Blissful bites await!
Ingredients:
- 4 red onions
- 1 x Semolina teardrop dumplings
- 4 rashers of higher-welfare smoked streaky bacon
- 2 sprigs of fresh rosemary
- extra virgin olive oil
- Parmesan cheese for grating
Instructions:
- On a tray, roast unpeeled onions in the oven at 240ºC/475ºF/gas 9 for 1 hour until charred outside and soft. Meanwhile, prepare Semolina teardrop dumplings. Cut bacon into 1cm thick pieces and add to a large cold frying pan. Cook on medium heat until bacon renders fat. Remove sweet onions from skins, chop, and add to pan with sizzling bacon. Add rosemary leaves and cook for 5 minutes. Mix in dumplings and a splash of cooking water. Drizzle with oil and sprinkle with Parmesan before serving.
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