A great savory dish combining fried onion and crispy bacon pieces.
Preheat the oven to 180.
Get the oil hot in a large pan and add the onions. Leave them to go dark brown on one side before turning them. Once they are brown, remove them from the heat.
In a bowl, whisk together the beef broth and cream.
Wrap the rashers around the onions, pinning them with toothpicks to stay in place, and pack them tightly in a lasagne dish.
Pour the cream mixture around them and give the onions a drizzle of olive oil, a sprinkling of thyme, and some salt and pepper.
Now roast them for 40 minutes, uncovered.
Before serving, top each onion with some grated parmesan and bang them back in the oven either under the grill, or at a high heat to get that cheese golden and gooey.
Serving Size 4