Stuffed red onions with goat cheese and bacon

Ingredients

• 4 pcs Red onions, as big as possible
• 120 g Brown rice
• 120 g Bacon sticks
• 80 g Goat cheese, semisoft type
• 1 tbsp Extra virgin olive oil
• 1 l Warm water

Method

1. Preheat the oven to 200°C. Lightly oil a baking dish.
2. In a saucepan heat 1 tablespoon of oil. Add rice and stir.
3. When the rice gets a lighter colour, add 400ml of water and stir.
4. Reduce heat, cover and simmer for 20 minutes.
5. Meanwhile, bring the remaining water to a boil. While it's heating, peel the onions.
6. Add the peeled onions; boil for 12 to 15 minutes, or until tender. Avoid overcooking, they need to be tender but not mushy.
7. Drain, cool and slice off the tops. Remove the centers, leaving the shell intact.
8. Chop onion centers and set aside.
9. By this time, the rice must be almost done and most of the water should have been evaporated. Take it off from heat.
10. In another saucepan, add bacon sticks and fry until the fat cooks out mostly.
11. In a large mixing bowl, add rice, chopped onions, bacon and goat cheese, and mix to combine.
12. If the mixture seems to be too dry, add some bacon fat from the pan, but in tiny batches!
13. Spoon the mixture into onion shells.
14. Place onions in the prepared baking dish.
15. Cover and bake for 15 minutes. Uncover, and bake an additional 5 minutes.