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!)

Chicken in a pot, finished!

So, as expected when pulling it out of the oven, it smelled heavenly.  I was amazed by how much ju was in the bottom!  The chicken was practically swimming!

mouthwatering goodness

Ju w/o the veggies

finished chicken! yum!

I don’t have a fat strainer [yet, it's in the mail. Seriously.] so it was a little more work to skim the fat off, but it was worth it.  It was definitely sad to see the stewed celery and onion go, but what was left behind was perfect!

The chicken wasn’t as neat looking after the second flip, but it was definitely moist, and the legs and wings were just falling off the bone.

I was happy to find that most of the juices were in the meat or in the pot, not much left behind on the cutting board, so little mess and little loss!

Both of our plates

mine with the ju... *drool!*

Also the left overs will go into the casserole tomorrow, and I had about 2 1/5 cups of meat left over from half of the chicken.  The remaining ju is freezing in the ice cube tray for a rainy day, and the kitchen is pretty much clean thanks to Eric! Definitely good comfort food, helped me feel a little better.  Mmm, g’night!