Onions are an essential part of so many dishes …. but they’re more than just an excellent ingredient, they’re also delicious all on their own! Long, slow cooking takes away the “bite” and enhances the sweet and mellow onion flavor. Try these with any oven-baked main dish.
Baked Sweet Onions
4 large sweet onions (like Vidalia)
1 stick of cold butter, cut into pieces
1 teaspoon salt
1 teaspoon black pepper
1 cup grated Parmesan cheese
Peel onions but don’t cut off the root ends. Cutting just down to the root, but not the whole way through, cut each onion into eight sections. Push equal amounts of butter into each of the onions, then sprinkle with salt, pepper, and cheese and wrap each onion in aluminum foil. Place wrapped onions in a shallow pan or casserole dish and bake at 400 degrees for about an hour.
These onion treats can also be cooked on a barbeque grill!! Just make sure the foil is well sealed and roast them for about an hour and a half on a rack a few inches over the coals.
Baked Onions, Variation 1:
4 large sweet onions, peeled
Salt and pepper to taste
4 teaspoons butter
Basalmic vinegar (optional)
Place onions into a baking dish with approximately 1 inch of water. Bake uncovered at 250 degrees for 2 hours or until onions are soft when you squeeze them. to serve, transfer onto a serving platter and season each with salt, pepper and 1 teaspoon butter and drizzle tops with basalmic vinegar.
Baked Onions, Variation 2:
Pearl onions, peeled
enough olive oil to coat onions liberally
salt & pepper to taste
dried thyme or oregano
Toss peeled onions with olive oil to coat well. arrange in single layer in shallow casserole and sprinkle with salt, pepper, and herbs. Bake at 400 degrees for about a half hour, turning every 10 minutes to ensure even browning, until the onions are tender and golden brown.