Thyme Scented Baked Onions with Bacon & Cheese
Herbs on Saturday
Today’s Herbs on Saturday post is all about Thyme……..I grow many varieties of thyme in my old walled herb garden and its heady and aromatic scent and flavour is one of my favourites in the kitchen. There are many varieties of thyme, both wild and cultivated, and I have some lovely varieties that include caraway, lemon, mint and peppery flavours……..with one variety that is wild and is almost like a hill grown oregano in taste and is a ground covering herb in my front garden. Below is more information about this wonderful and ancient herb.
Thyme is superb in recipes that call for long, slow cooking as it is one of the few herbs that won’t lose its flavour when cooked for a long time. Sprigs of thyme can be placed in the water of steamed or boiled vegetables, or used to make thyme-scented vinegars and oils. Fresh leaves and flowers can be used in salads and as garnishes, and you can use the leaves, fresh or dried, for making thyme butter and cooking oil. Add lemon thyme to chicken breasts with a drizzle of olive oil and some freshly milled pepper to make a wonderful aromatic chicken dish for a supper or lunch. Strip the leaves from stems when using fresh. Chopped fresh leaves are much more pungent than dried so use sparingly if substituting fresh for dried in a recipe.
(Information by Debs Cook: Herb Expert Columnist, Garden News) Debs Cook also has a wonderful herbal blog here: Herbal Haven
The recipe I am sharing today is an easy baked onion recipe which uses fresh thyme in a wonderful stuffing mixture of bacon and cheese; this makes a delightful supper dish when accompanied by crusty bread and a seasonal salad. The recipe calls for four large onions, and one each per diner is usually sufficient, by my onions were quite small, so I served two onions per person and the quantity of stuffing was just perfect for these smaller onions. If you have any stuffing mixture left over, I usually grab a couple of tomatoes and stuff them for another meal, such as breakfast or brunch.
That is it for today, this is the last Blog Hop for February and my Herbs on Saturday event – a new one will be posted for March next week, and, I will be posting a short round up next week, so if you want to add your recipe, please add them here:
Bye for now and have a GREAT weekend! Karen