Vidalia Onion Baked
Yield
3 onionsPrep
25 minCook
45 minReady
70 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
onions
grapefruit sized |
|
| 3 | tablespoons |
brown sugar
|
|
| 3 | tablespoons |
butter
melted |
|
| 1x | Salt |
salt and black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
onions
grapefruit sized |
|
| 45 | ml |
brown sugar
|
|
| 45 | ml |
butter
melted |
|
|
salt and black pepper
|
*
|
Directions
Carefully skin the onions and cut the root end so the onion will sit upright.
Cut the stem end flat and core out the center of the onion with a mellon baller or small spoon.
Put onion in a close fitting heatproof bowl.
Place 1 Tablespoon of sugar into the center and cover the sugar with a drizzle of butter or margarine, shake on the salt and pepper.
Bake (usually in the toaster oven) until soft and creamy, about 45 minutes.
Options: -Reduce the sugar or increase the sugar. -Sprinkle with good chili powder, ancho or jalepeno. -Cover the onions with foil and cook them on the grill. -Cook onions in skillet until semi soft and place them on a cookie sheet or tray and freeze them. They will freeze individually, then remove them to a plastic bag.
Keep them in the freezer, when your recipe calls for some onions, (say in a tomato sauce) reach in and grab a handful of these.
