Preparation

• Position a rack in the center of the oven and heat the oven to 350°F. In a 4-quart pot, bring about 2-1/2 quarts of water to a boil over high heat. Add the onions and cook until the water starts to boil again, about 5 minutes. Drain and rinse under cold water. Using a sharp knife, trim off the root ends, and then pinch the onions to slip them from their skins.

  In a 10-inch straight sided sauté pan, cook the pancetta over medium heat until the fat has rendered, 3 to 4 minutes. With a slotted spoon, transfer the pancetta to paper towls to drain. Pour the fat into a heatproof cup and reserve.

  Add the butter to the skillet along with the shallots and garlic. Cook over medium heat, stirring, until softened, about 3 minutes. Add the cream and simmer until reduced by half, about 10 minutes. Season to taste with salt and pepper. Transfer the onions to a 2-quart, shallow baking dish. Sprinkle with 1 Tbs. of the chives, and cover with the cream.

  在一个小碗中，将panko与帕米亚诺（Parmigiano），pancetta和1-1/2茶匙一起扔。保留的脂肪（丢弃其余部分）。用盐和胡椒轻轻调味。将面包屑混合物撒在洋葱上，然后烘烤，直到烤面包屑，洋葱在冒泡，大约30分钟。将肉鸡高高地打开，然后烤直到棕色，3至4分钟。撒上剩余的1汤匙。细心和服务。