2. Preheat the oven to 400°F. Heat a frying pan and add a little olive oil, your garlic, the chopped onions, and just a little chopped rosemary. Fry for a couple of minutes until softened, then turn the heat down, add the cream and remove from the heat. Stir in the Parmesan and season.
3. I like to wrap a nice slice of pancetta around the middle of each onion and just spike it in place with a sharpened twig of rosemary or wooden toothpick. The rosemary and pancetta will make the onion taste lovely as it cooks. Place the onions on a roasting tray and spoon some of the chopped onion mixture inside each one. Bake in the preheated oven for around 25 minutes until soft and tender, depending on the size of the onions. It's cool to experiment with different cheeses, so give it a bash.
Adapted from Happy Days with the Naked Chef by Jamie Oliver (Hyperion, 2002). Copyright 2002 by Jamie Oliver.
Andrea Reusing is the creator of the restaurant Lantern in Chapel Hill, N.C., and author of the book Cooking in the Moment: A Year of Seasonal Recipes. In this installment of The Key 3, she shares with Lynne Rossetto Kasper the techniques behind three of her favorite recipes: Turnip Soup, Overnight Braised Short Ribs and Tomato Salad.