“This recipe takes a little effort but is well worth it. The onions are the star here and are best served with a simple barbequed steak and a salad.” Russell Qualischefski – Director

Ingredients

• 4 medium sized onions
• olive oil
• 2 cloves garlic, peeled and finely chopped
• 4 long and firm twigs of rosemary
• 8 tbls of cream
• 1/3 cup finely grated parmesan cheese
• 4 slices of prosciutto

Method

Peel the onions (try to keep the root intake to keep the onions together) and boil in a saucepan of water for 15 mins or until slightly tender. Drain and allow them to cool slightly. Once they are cool enough to handle, cut the top 2.5cm from the onion and cut out the insides of the onion, making sure you leave enough of the outside of the onion so that it stands up.

Preheat the oven to 200 degrees. Finely chop the tops and insides of the onion. Remove the bottom leaves from the rosemary and finely chop them. Heat the olive oil in a frying pan and add the chopped onion and rosemary. Cook for a few minutes until the onion is soft.  Turn the heat off and add the cream and cheese.

Wrap a piece of prosciutto around each onion and secure with the rosemary stems (use a knife to sharpen the tip to make it easier to insert). Place the onions on a baking tray and fill each with the chopped onion mixture. Bake in the oven for 25 minutes or until tender.