- 6 red onions, peeled
- 2 t butter
- 2 t oil
- 2 cloves garlic, chopped
- 100 g pancetta or bacon, chopped
- sea salt and freshly ground black pepper, to taste
- 5 g g fresh thyme
- 1⁄2 cup crème fraîche
- 100 g Grana Padano, grated
Blanch the onions in boiling water until just tender. Cool slightly, slice off the tops, then remove the cores, and chop. Set aside the onions.
Heat the butter and oil in a pan, add the chopped onions and fry for 5 minutes.
Add the garlic and pancetta and season to taste. Add the thyme and crème fraîche, turn off the heat and mix well.
Cool the filling slightly, then use to fill the onions. Place on a baking tray, top with the Grana Padano and grill in the oven or over the coals on a grid.