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Roasted Stuffed Onions - the Naked Chef, Jamie Oliver

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“Source: Food Network, The Naked Chef, Jamie Oliver. Serve with roast, steak or bratwurst.”
1hr 15mins

Ingredients Nutrition


  1. Boil the onions in plenty of water for 15 minutes, until slightly tender. Remove from the pan and allow to cool. Remove the top 1 inch of each onion and reserve. If need be, slightly trim the stalk end of the onion so that they sit flat on a roasting tray.
  2. Cut about a heaped tbsp out from the inside of each onion, keeping the outside intact. Finely chop along with the reserved onion top.
  3. Pre heat the oven to 400°F.
  4. Heat a frying pan and add a little olive oil, garlic, chopped onions and a little chopped rosemary. Fry for a couple of minutes then turn the heat down and add the cream. Remove from heat and stir in the parmesan and season to taste.
  5. Wrap a rasher of bacon around each onion and secure with the sharpened rosemary twig or half a cocktail stick.
  6. Place the onions on the roasting tray and spoon some of the filling inside each one. Bake for 25 minutes.
  7. Place the onions on a warmed serving plate, warm through any remaining filling and serve on the side.

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