Bake the onion with shells in the oven for about 1 hour at 175 degrees. Take the onions out and cut of the top. Remove the core content without destroying the shell. Chop the core content and put it in a pot. Steam away the liquid from the content. Add rosemary, lemon and fromage frais. Season with salt and pepper. Fill mixture back into the onion shells. Sprinkle with parmesan cheese. Put in oven for about 10 minutes. Garnish with crispy bacon.

Photo Marte Garmann
Recipe Per Hallundbak