8 large onions
200g of smoked bacon, crumbled
1 tablespoon of olive oil
4 slices of stale bread, torn into small pieces
1 beaten egg
2 tablespoons of black raisins
1 teaspoon of chopped parsley
1/4 cup of grated Parmesan cheese
1/4 teaspoon of ground nutmeg
1/4 teaspoon of ground cinnamon
Salt and black pepper to taste
Fresh parsley leaves for garnish
8 large onions
200g of smoked bacon, crumbled
1 tablespoon of olive oil
4 slices of stale bread, torn into small pieces
1 beaten egg
2 tablespoons of black raisins
1 teaspoon of chopped parsley
1/4 cup of grated Parmesan cheese
1/4 teaspoon of ground nutmeg
1/4 teaspoon of ground cinnamon
Salt and black pepper to taste
Fresh parsley leaves for garnish
Peel the onions and place them in a large saucepan
Cover with water and bring to a boil
Simmer for 15 minutes or until tender
Drain and reserve
Remove the rind from the bacon and crumble it well
In a large frying pan, heat the olive oil over high heat
Add the bacon and cook for 8 minutes or until golden brown
Remove from heat and let cool
Combine the bread, beaten egg, raisins, parsley, Parmesan cheese, nutmeg, cinnamon, salt, and pepper
Season with salt and black pepper to taste
Cut off the top of each onion and remove the core
Make small superficial cuts on the sides and open them slightly, forming a flower shape
Fill the cavities of the onions with the filling and arrange them in a baking dish
Place in a hot oven (400°F) for 40 minutes or until well browned
Remove from the oven, transfer to individual plates, garnish with fresh parsley leaves, drizzle with olive oil, and serve.
