Pancetta Wrapped Baked Onions

Boil the onions in plenty of water for 15 minutes until slightly tender.

Remove from the pan and allow to cool. Then, with a sharp knife, remove the top inch of each onion, finely chop and place to one side. If need be, slightly trim the stalk end of the onions so that they will sit flat on a roasting tray.

Cut about a heaping tablespoon out from the inside of each onion, keeping the outside intact. Finely chop and add to the rest of the chopped onion.

Preheat the oven to 400 degrees F.

Heat a frying pan and add a little olive oil, the garlic, the chopped onions and just a little chopped rosemary. Fry for a couple of minutes until softened. Then turn the heat down, add the cream and remove from the heat. Stir in the Parmesan and season with salt and pepper.

Wrap a slice of pancetta around the middle of each onion and just hold it in place with a wooden toothpick. Place the onions on a roasting tray and spoon some of the chopped onion mixture inside each one.

Bake for around 25 minutes until soft and tender, depending on the size of the onions.