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
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.