Vidalias Baked Onion Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
4 large: Vidalia onions, whole with
4 large: Shittake mushroom caps,
-skins left on,
-finely diced,
8 tbsp: Butter, softened
4 ounce: Country ham, finely diced
4 tbsp: Brown sugar,
4 tbsp: Chopped chives,
8 tbsp: Sherry vinegar,
1: Ripe tomato, finely diced
4 tbsp: Beef glaze or bouillon,
Salt to taste,
4 t: Chopped fresh rosemary,
Pepper to taste,
4 t: Chopped fresh thyme,
Directions:
Cut 1/4" from the bottom (rounded root end) of each onion. Score the
skin of each onion at 1" intervals, starting from the cut bottom and
upward to within 1/2" of the top. Pull the sections of onion skin
back and up over the top of each onion, like a tassel.
On a work surface, place four 12"-square pieces of aluminum foil.
Place a fourth of the butter, sugar, vinegar, beef glaze (or
bouillon), rosemary, thyme and diced mushroom in the center of each
piece. Top each with an onion and draw the foil from four corners to
the top center, like a pyramid. Crimp the foil around the "neck" of
the onion, leaving the "tassel" of onion skin exposed. There should
be a hole in the center.
Bake in a preheated 375F. oven about 1 hour and 10 minutes, or until
soft. Transfer onions and mushrooms to serving plates, reserving the
juices.
Combine the cooking juices from all the onions in a saucepan and
gently heat with the ham, chives and tomato. Season to taste with
salt and pepper. Pour 1/4 of the sauce over each onion and serve.
Per serving: 389 calories, 8 grams protein, 33 grams carbohydrates, 27
grams fat, 7 grams saturated fat, 46 milligrams cholesterol, 645
milligrams sodium.
Submitted By MICHAEL ORCHEKOWSKI On 11-25-94
Source from luhu.jp
skin of each onion at 1" intervals, starting from the cut bottom and
upward to within 1/2" of the top. Pull the sections of onion skin
back and up over the top of each onion, like a tassel.
On a work surface, place four 12"-square pieces of aluminum foil.
Place a fourth of the butter, sugar, vinegar, beef glaze (or
bouillon), rosemary, thyme and diced mushroom in the center of each
piece. Top each with an onion and draw the foil from four corners to
the top center, like a pyramid. Crimp the foil around the "neck" of
the onion, leaving the "tassel" of onion skin exposed. There should
be a hole in the center.
Bake in a preheated 375F. oven about 1 hour and 10 minutes, or until
soft. Transfer onions and mushrooms to serving plates, reserving the
juices.
Combine the cooking juices from all the onions in a saucepan and
gently heat with the ham, chives and tomato. Season to taste with
salt and pepper. Pour 1/4 of the sauce over each onion and serve.
Per serving: 389 calories, 8 grams protein, 33 grams carbohydrates, 27
grams fat, 7 grams saturated fat, 46 milligrams cholesterol, 645
milligrams sodium.
Submitted By MICHAEL ORCHEKOWSKI On 11-25-94
Source from luhu.jp