Rosemary and bacon stuffed onions

Stuffed onions

• 70 g Parmesan cheese, cut into pieces (3 cm)
• 1450 g water
• 1 tsp Chicken stock paste (see Tips)
• 6 brown onions (approx. 120 g each), peeled, leaving root end intact and trimmed to sit flat
• 2 garlic cloves
• 1 sprig fresh rosemary, leaves only
• 20 g olive oil
• 2 pinches salt
• 1 pinch ground black pepper
• 80 g rindless bacon rashers, cut into pieces (1 cm)
• 40 g pouring (whipping) cream

Crumb topping

• 20 g crusty bread, cut into pieces (3 cm)
• 30 g Parmesan cheese, cut into pieces (3 cm)
• 2 sprigs fresh flat-leaf parsley, leaves only
• olive oil, for drizzling