Prepping the baked onions

The prep is just so easy, so here it is, mostly in pictures:

What you need:

2 mayan sweet onions, 2 beef bullion cubes, 2 tbsp butter, 2 squares of foil

Prep:

Skin the onions, cut the root end off (flat) and cut a cone out of the top end, place the bullion with the butter capped on top.

Wrap up:

wrap up each onion with the foil square, all corners at the top and twisting them to close any openings

Bake!

Place in little (oven safe) bowls, so the won't roll around, and into the oven on a baking sheet. 1 hr at 350 degrees

More to come… once my timer is up!

Baked sweet onions…

Since I’ve been down with a cold, I’ve been craving something full of flavor (I couldn’t taste it otherwise!)

A few years ago Mom had made these baked vidalia onions, which were perfect, single-sized portions from the moment you assembled them!

I’ll be making them later this weekend, if not tonight, it’ll be so nice on a sore throat!

sweet onions

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Ingredients:
1 medium sweet onion (fist sized or slightly smaller)
1 cube beef bullion
1 tbsp butter (slightly softened)

Directions:
Preheat oven to 350 degrees.

Trim the root end so the onion sits flat. Core out a cone on the stem end of the onion 1/2 ~ 3/4 inch.  Place one beef bullion cube in the top of each onion and press the tablespoon of butter on top (pack it down a little like playdough!)

Wrap each onion individually in a square of foil, so it looks like a large hershey’s kiss. (twist the top together so the steam doesn’t escape!) Set the wrapped onions on a baking sheet or rest them in ramekins so they don’t roll around (these will catch juices if the foil leaks!)  Place in the preheated oven and bake for about an hour, until the onions are tender and translucent the entire way through!

Be careful, there will be a lot of hot broth (yum!!) so don’t spill it when you open the foil!

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I never really liked french onion soup… the soggy bread killed it, even though often times there’s a lovely layer of browned cheese on top.  I will *never* learn to like soggy bread. Ick. Sorry.  This recipe was always a treat, opening up the onion let out this flood of aroma that is just incredible!  It won’t disappoint! (unless you don’t like onions ^_~)

(Pictures to come!)