When you go to a farm to get your veggies they aren’t pristine, uniformly sized or, well – chemically treated. In other words, they are good for you but maybe not the prettiest. Or in this case – normal sized! I went to Tanaka Farms and saw the biggest onions ever. It cracked me up so much I HAD to buy it. It reminded me of one of my favorite Gilligan’s Island episodes when they found seeds that were radioactive and then ate mutated vegetables. That doesn’t sound so ‘ha ha’ funny, but believe me, it was.
You can do this recipe with with normal sized onions and you’ll be able to make one per person or use a giant one like I did and have a crazy side dish for everyone to dig in to!
4 slices of bacon
4 medium onions (or one giant one!)
2 Tablespoons olive oil
1 clove garlic
3/4 parmesan cheese
1/4 cup panko
salt and pepper
Preheat the oven to 400 degrees. Prep a baking pan with foil.
Peel off the outer layers of the onion and slice off the top. Slice a little off the bottom so it sits up without rolling. Take the knife and slice down into the onion, not going all the way through. Do this in diagonals 4-6 times.
Cook and drain the bacon, crumble it and set it aside.
In a small bowl combine the olive oil, garlic, Parmesan cheese and panko. Stir together until it almost makes a paste – season with salt and pepper. Stir in the crumbled bacon.
Place the onions in to the prepped pan. Spoon the mixture onto the tops of the onions, pushing it down into the cuts.
Bake for 30 minutes and serve.