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1
Cook the onions in boiling water until tender, but not falling apart (about 25 minutes).
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2
Remove from pot with a slotted spoon and cool.
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3
When cool enough to handle, cut off about an inch off of top of onions with a very sharp knife, and finely chop the tops.
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4
Trim the root end of the onions slightly, just enough so they can stand straight.
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5
Scoop out about a heaping tablespoon from the center of each onion (make certain to keep the inside intact) and finely chop the center, adding to the rest of the chopped onions.
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6
Transfer the hollowed onions to an oiled baking dish (I use an 11x7-inch for 8 onions, if you are only making 4 onions, then use an 8x8-inch).
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7
Set oven to 375 degrees.
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8
In a skillet over medium heat, saute the chopped onions for about 3 minutes in oil.
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9
Stir in whipping cream and remove from heat.
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10
Stir in the Parmesan cheese, salt and pepper.
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11
Fill the whole onions with some of the sauted onion and Parmesan mixture, then spoon the remainder of the mixture around the onions in the baking dish.
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12
Wrap a piece of pancetta or a bacon slice around the middle of each onion and secure with a toothpick.
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13
Bake the onions for about 40-50 minutes (depending on the size of your onions).
