World's Best Baked Onions

Preparation

1. Step 1

   Cook onions in a large pot of boiling water until tender but not falling apart, 25 to 30 minutes.

   Step 2

   While onions are cooking, remove leaves from lower 3 inches of each rosemary sprig and chop enough leaves to measure 1/2 teaspoon. Cut sprig ends at an angle to form a point so they can act as skewers.

   Step 3

   Remove onions from pot with a slotted spoon and, when cool enough to handle, cut off top inch of each with a sharp knife and finely chop tops. Trim root end of each onion slightly, if necessary for onions to stand up without rolling. Scoop out about a heaping tablespoon from center of each onion (keeping outside intact) and finely chop, adding to rest of chopped onion. Transfer hollowed onions to an oiled 8-inch square baking dish.

   Step 4

   Preheat oven to 400°F.

   Step 5

   Cook chopped onion, garlic, and chopped rosemary in oil in a large heavy skillet over moderate heat, stirring, until onion is softened, about 3 minutes. Stir in cream and remove from heat. Stir in parmesan, sea salt, and pepper to taste.

   Step 6

   Fill whole onions with some of chopped onion mixture and spoon remainder around whole onions.

   Step 7

   Wrap a slice of pancetta around middle of each onion and secure with a rosemary sprig or wooden toothpick.

   Step 8

   Bake onions, uncovered, in middle of oven, until very tender, 40 to 50 minutes depending on size of onions.