Roasted red onion & bacon

Roasted red onion & bacon

With semolina teardrop dumplings

Roasted red onion & bacon

1 hr 15 mins

Not Too Tricky

serves 4

About the recipe

Slow-roasted, jammy red onions, smoky bacon and rosemary is a match made in heaven. Dig in!


nutrition per serving

600

Calories


17.1g

Fat


6.3g

Saturates


14.1g

Sugars


1.2g

Salt


26.8g

Protein


88.9g

Carbs


5.9g

Fibre


of an adult’s reference intake


Recipe From

Jamie Cooks Italy

Jamie Cooks Italy

By Jamie Oliver

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

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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