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In a tray, roast the onions, unpeeled, in the oven at full whack (240ºC/475ºF/gas 9) for 1 hour, or until burnt on the outside and soft. Meanwhile, make the Semolina teardrop dumplings. Chop the bacon 1cm thick and place in a large cold frying pan. Pud on a medium heat so the fat renders out. Squeeze the sweet onions out of their skins and chop, adding to the pan when the bacon sizzles. Strip in the leaves from the rosemary. Cook and stir for 5 minutes. Toss with the dumplings and a splash of their cooking water to loosen. Finish with a little oil and a fine grating of Parmesan cheese.