The Players!
(I use kitchen scissors to trim the root down and then I wash it really good before I peel the onion). Keeping it clean and safe for my friends and family!
Pre-heat oven to 400 degrees. Cut a slice from the top of the onion and peel onion without cutting off the root end (the root will hold it together). With a paring knife, cut a cone-shaped section from the center of the onion. Cut the onion into quarters from the top down, stopping within ¼” of the root end. Do not go through the root! Place a beef bouillon cube in the center. Place a slice of butter in between each section. Sprinkle with freshly ground pepper.
Using double thickness of heavy-duty foil, wrap onion and fold at top so that there will be no leakage. Bake for 1 hour.
Remove from oven and serve in a bowl with crusty bread.
The Recipe:
Roasted Vidalia Onion
1 large Vidalia onion
1 tablespoon butter, divided into 4 slices
1 beef bouillon cube
Freshly ground black pepper
Pre-heat oven to 400 degrees. Cut a slice from the top of the onion and peel onion without cutting off the root end (the root will hold it together). With a paring knife, cut a cone-shaped section from the center of the onion. Cut the onion into quarters from the top down, stopping within ¼” of the root end. Do not go through the root! Place a beef bouillon cube in the center. Place a slice of butter in between each section. Sprinkle with freshly ground pepper. Using double thickness of heavy-duty foil, wrap onion and fold at top so that there will be no leakage. Bake for 1 hour. Remove from oven and serve in a bowl with crusty bread.
Happy Eating!
Adapted recipe from P. Deen
1 comment:
This sounds wonderful (and my how easy) - I can't wait to try it.
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