-
1
Peel the onions, but leave the root end intact.
-
2
Pour about 2 inches of water into a large saucepan and set up a collapsible steamer inside.
-
3
Steam the onions until easily pieced by a knife, about 30 minutes.
-
4
(For more tender onions you may steam them a little longer; however, they might be somewhat harder to hollow out.
-
5
Either way they're delicious!)
-
6
Set aside to cool.
-
7
Slice off about a third of the top portion of each onion.
-
8
Using a paring knife, cut out the insides of each onion, leaving about 4 outside layers intact, to make a container for stuffing.
-
9
Chop the onion insides and tops.
-
10
Preheat the oven to 400 degrees F.
-
11
Heat a large skillet over medium-high heat.
-
12
Add the bacon and cook, stirring, until crispy and the fat has rendered, about 3 minutes.
-
13
Add the chopped onion, herb sprigs, 1/8 teaspoon salt, and sugar.
-
14
Season with pepper and cook, stirring occasionally, until lightly browned, about 12 minutes.
-
15
Add the wine and cook until dry, scrapping the bottom of the skillet with a wooden spoon to get up any browned bits, about 2 minutes.
-
16
Stir in the cream and remove from the heat.
-
17
Remove and discard the herb sprigs.
-
18
Stir in the cheese and mustard.
-
19
Lightly butter a baking dish.
-
20
Season the inside of the onions with salt and pepper, and spoon the stuffing into each onion cavity, mounding it slightly on top.
-
21
Set the onions in the dish.
-
22
Heat the butter in the skillet.
-
23
Add the breadcrumbs and stir until they absorb the butter.
-
24
Spoon the buttered breadcrumbs on top of each onion.
-
25
Roast the onions until well browned and heated through, about 40 minutes.
-
26
Serve warm or at room temperature.
