Instructions: Preheat oven: 400F.

1. Stamp out the bread into rounds with a 3-inch cookie cutter (Fluted if you have one) and line sections of a cupcake pan.

2. Cover each bread "basket" with non-stick baking paper, and fill with

"baking beans" or rice. Bake for 5 minutes in the preheated oven. Remove the paper and beans and continue to bake for a further 5 minutes until lightly browned and crisp.

3. Meanwhile put the pearl onions in a bowl and cover with boiling water.

Leave for 3 minutes, then drain and rinse under cold water. Trim off their top and root ends and clip them out of their skins.

4. Simmer the onions and stock in a covered saucepan for 5 minutes.

Uncover and cook stirring occasionally until the stock has reduced entirely. Add all the remaining ingredients, except the parsley. Cook for 2 to 3 minutes.

5. Fill the toast cups with the onions: about 3 onions per cup. Arrange strips of the "bacon" between the onions (in the "seams") and garnish with parsley leaves or fresh herbs.

OPTIONS:

1. Double the sauce and thicken with a cornstarch slurry.

2.

Instead of bacon, use lean ham.

3. Vegetarian version: instead of bacon use crusted tempeh strips or long strips of zucchini, carrot, or thinly sliced yam.

NOTES : Fill oven-toasted bread cups with pearl onions tossed in a mustardy glaze. Youll need about 3 onions per cup. Cooks Tip: Make a small spray bottle of vegetable broth mixed with a few drops of soy sauce for color. Lightly spray the bread and then weight. Keep unused portion in the refrigerator.

We can give bread more eye-appeal by toasting it in the oven - shaping it at the same time into a cup. For a more golden toast cup, spray the pan with broth - and/or spray the bread. The recipe illustrates.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.