Roasted red onion & bacon
With semolina teardrop dumplings
Roasted red onion & bacon
With semolina teardrop dumplings
“Slow-roasted, jammy red onions, smoky bacon and rosemary is a match made in heaven. Dig in! ”
Serves 4
Cooks In1 hour 15 minutes
DifficultyNot too tricky
Nutrition per serving
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Calories 600 30%
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Fat 17.1g 24%
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Saturates 6.3g 32%
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Sugars 14.1g 16%
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Salt 1.2g 20%
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Protein 26.8g 54%
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Carbs 88.9g 34%
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Fibre 5.9g -
Of an adult's reference intake
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Ingredients
- 4 red onions
- 1 x Semolina teardrop dumplings
- 4 rashers of higher-welfare smoked streaky bacon
- 2 sprigs of fresh rosemary
- extra virgin olive oil
- Parmesan cheese , for grating
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Method
In a tray, roast the onions, unpeeled, in the oven at full whack (240ºC/475ºF/gas 9) for 1 hour, or until burnt on the outside and soft. Meanwhile, make the Semolina teardrop dumplings. Chop the bacon 1cm thick and place in a large cold frying pan. Pud on a medium heat so the fat renders out. Squeeze the sweet onions out of their skins and chop, adding to the pan when the bacon sizzles. Strip in the leaves from the rosemary. Cook and stir for 5 minutes. Toss with the dumplings and a splash of their cooking water to loosen. Finish with a little oil and a fine grating of Parmesan cheese.
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© 2024 Jamie Oliver Enterprises Limited
© 2024 Jamie Oliver Enterprises Limited