Serves: 6
Total Calories: 627

1 cup heavy cream
2 strips crisp bacon chopped
1/4 teaspoon minced garlic
50 green onions (approximately) trimmed and cut into 1/2 inch pieces
1/4 cup water
1 tablespoon chopped fresh parsley
3 tablespoons grated Parmesan cheese
1 to 1 3/4 pound Bread Bowl

1. Preheat the broiler.

2. Place the cream, bacon, and garlic in a medium skillet over medium heat, and bring to a boil. Reduce the heat to low and simmer the ingredients, stirring briskly and frequently about 7 minutes, or until the liquid is reduced by half. Remove from the heat.

3. While the mixture is simmering, place the onions and water in a medium saucepan over medium-high heat. Cover and cook about 8 minutes or until the onions are tender.

4. Stir the cream mixture into the onions and add the parsley. Continue to stir the mixture for a minute, or until hot and well blended.

5. Spoon the mixture into the bread bowl and sprinkle with Parmesan cheese. Place under the broiler for a minute or two, or until the cheese is light golden brown.

6. Spoon the green onions onto individual plates and serve with pieces of the bread bowl.

Nutritional Facts:

Serves: 6
Total Calories: 627
Calories from Fat: 155

More Recipes from the The Sourdough Bread Bowl Cookbook Cookbook:
Cheesy Garlic Bread
Bread Bowl Bruschetta
Creamed Corn Fritter Casserole
Three-Cheese Spinach Bake
Creamed Green Onions With Parmesan And Bacon
Eggplant and Tomato Custard
Fresh Peas With Thyme
Pesto Mushroom Saute
Boston Baked Bean Bowl
Chef Bruce Paton's Pancetta, Couscous 'N' Cheese