Ingredients

4-8 Slices thick cut bacon

2 Large onions, peeled and cut in half

2 Teaspoons olive oil

1 Teaspoon thyme, chopped

Salt and pepper to taste

1 Cup beef broth (or mushroom broth)

1/2 Cup heavy cream

1 Teaspoon worcestershire sauce

1-2 Garlic cloves, pressed

1/2 cup of asiago cheese (or parmesan), grated

Directions

Step 1: Pre-cook the bacon until until it's starting to get cooked but it's still soft and pliable and set aside on paper towels to cool.

Step 2: Wrap the onion halves with the bacon, optionally pinning it on with toothpicks, and place them in a baking dish before drizzling them with oil and seasoning with thyme, salt and pepper to taste.

Step 3: Pour the mixture of the broth, cream and worcestershire around the onions and roast in a preheated 375F/190C oven until the onions are nice and tender, about 30-45 minutes depending on how thick they are. (You may need to cover with foil if the edges of the bacon start to get too dark to prevent burning.)

Step 4: Sprinkle the cheese on and bake until it has melted, just a few minutes.