Creamy Roasted Red Onions

For the Onions:

4 medium-sized red onions

1 tablespoon of olive oil

1/4 teaspoon of salt

For the Filling:

3 ounces of cream cheese softened

1/4 cup of sour cream

1 teaspoon of salt

1 teaspoon of herbs de Provence

1/2 teaspoon of garlic grated or minced

For the Topping:

1/2 cup of Panko bread crumbs

1 tablespoon of butter melted

2 slices of bacon cooked and crumbled

1 tablespoon of fresh parsley finely chopped

1. Preheat oven to 400°F.
2. Peel the onions. Trim the root ends so they will set upright and cut about 1/2 inch from the tops. Drizzle olive oil over onions and rub it all over. Season with 1/4 teaspoon salt.
3. Bake for 50 minutes. Remove from oven and allow to cool slightly.
4. Gently remove the centers of the onions leaving a shell (I left 2 to 3 layers).
5. Return a slice of the center to each to form a bottom.
6. Coarsely chop onion centers.
7. In a bowl combine cream cheese, sour cream, salt, herbs de Provence, garlic and chopped onions.
8. Spoon filling into shells.
9. In a small bowl combine Panko, butter, bacon and parsley.
10. Spoon carefully over stuffed onions.
11. Bake for 20 minutes or until filling is heated through and bread crumbs just start to brown. Serve immediately.