These baked onion dumplings are delicious, however, you can feel your arteries slamming shut with every delicious bite. They date from a time when people did hard physical labor all day and calories, fat and cholesterol weren’t quite the issue they are today. They are so good though that one every now and again won’t hurt too much, particularly if you take a nice long walk afterward. They go well with roasted chicken or pork.
Perfect Pastry or your favorite recipe
1 medium size yellow onion per person
2 strips of thin cut lean bacon per person
Fresh coarse ground black pepper
Finely minced fresh thyme and parsley
1 egg lightly beaten with 1 tablespoon of water
Make the pastry and refrigerate for about 30 minutes before using. Pre heat the oven to 500°. Peel the onions and cut a bit off the bottom of each so that they will sit flat. Wrap each onion in 2 strips of bacon, going in opposite directions (sort of like a gyroscope). Roll the pastry to about one-quarter inch thick. Cut into squares large enough to encompass each bacon wrapped onion. Set one of the onions on the squares of pastry. Sprinkle each with pepper and minced herbs. Salt isn’t really necessary because of the bacon.
Paint the edges of the pastry with the egg wash and bring the pastry up around each onion and pinch together to completely seal. If you wish you may cut decorative leaves out of scraps of pastry to put on top of each dumpling.
Place on a baking sheet lined with bakers’_parchment and paint all exposed sides with the egg wash. Place in the center of the oven and bake until when pierced with a slim bamboo skewer, the onion offers no resistance and the pastry is golden brown. Serve hot.
Glencoe, County Antrim - 1901