Baked Sweet Onion Food

BAKED SWEET ONIONS

Steps:

• Cut each onion into six wedges to within 1/2 in. of the bottom. Place each onion on a piece of heavy-duty foil (about 12 in. square)., In a small bowl, combine the butter, wine, bouillon, thyme and pepper. Spoon over onions; sprinkle with cheese. Fold foil around each onion and seal tightly. Place on a baking sheet. Bake at 425° for 40-45 minutes or until onions are tender. Open foil carefully to allow steam to escape.

SWEET ONION CASSEROLE

Steps:

• Preheat oven to 350°. In a large skillet, saute onions in butter until tender. Place half of onions in a greased 2-qt. baking dish; sprinkle with half of the cracker crumbs and cheese. Repeat layers. , Bake, uncovered, until golden brown and bubbly, 25-30 minutes.

BAKED SWEET ONIONS

Steps:

• Oven should be 375f degrees.
• Peel the onions, trim the root and cut straight across the top of the onion so it can sit level when inverted Place onions in a baking dish so they snuggle firmly to each other with the root end up Combine the stock, wine, pepper, rosemary& thyme.
• Pour in to the baking dish with the onions, cover with foil and bake for 30 minutes Turn the onions over so the root side is now down and bake an additional 20 minutes (turn them gently so you do not break them apart) Pour off (save it for other uses like stock) all but a few tbsp of the liquid Sprinkle Onions with the parmesan and return to the oven for 5 minutes to brown the cheese, Serve.

BAKED STUFFED SWEET ONIONS

Steps:

• Preheat oven to 400°; peel onions and slice 1/2" from the top of each; discard; slice just enough from the bottoms to allow the onions to stand upright.
• Use a melon baller to hollow out the inside of each onion, leaving a 1/3" to 1/2" wall; set aside; chop the removed parts and set 1/2 cup aside; save the rest for another use.
• Gently add onions to a pot of boiling, salted water and boil for 5 minutes; remove with a slotted spoon and set aside to dry on a wire rack.
• Saute reserved chopped onions in 1/2 T oil until translucent, about 8 minutes; add mushrooms, ham and pepper and saute until browned, about 5 minutes.
• Deglaze pan with wine and pour mixture into a small bowl; let cool for 2 or 3 minutes; add the parsley and cheese and stir to combine.
• Stuff the onions; place in a small roasting pan and drizzle with remaining 1/2 T oil; cover with foil and bake until tender, about 50 minutes; remove foil 10 minutes before done and allow to brown.

ROASTED SWEET ONIONS JULIA CHILD

Steps:

• Pierce a whole sweet onion in five or six places with a knife or a pointed chop stick.
• Put it as is either in a 450 degree oven for 45 minutes (this method will caramelize)or in the microwave oven for 5 on high( this method is steamed but so quick).
• Remove from oven; cut it in half or open it up.
• Sprinkle it with grated cheese and olive oil or butter, herbs, salt and pepper.

SWEET ONION BAKE

Steps:

• Melt 4 T. butter in a skillet.
• Add the onions and saute' for about 20 minutes, or until golden brown.
• Place half of the onions in a 8X8 Baking dish that has been sprayed with cooking spray.
• Sprinkle with half of the cheese and 1/4 cup cracker crumbs.
• Top with remaining onions and cheese.
• Whisk eggs and next three ingredients and pour over onion mixture.
• Melt remaining 2 T. butter and add the remaining 1/2 cup cracker crumbs.
• Cook over medium heat, stirring often, until crumbs are lightly browned.
• Sprinkle crumbs evenly over the onion mixture and bake in a preheated 350 degree oven for about 20 minutes, or until lightly browned and set.

BAKED SWEET ONION CHEDDAR DIP

Steps:

• Preheat oven to 350 degrees F.
• In a bowl, mix together the onions, garlic, mayonnaise, yogurt or sour cream, cheddar, and Tabasco (and curry powder, if using).
• Spread into a lightly pan sprayed small-ish baking dish.
• Top with Parmesan and sprinkle with paprika to taste. (Ground ancho chile powder can be substituted for the paprika, for a little more kick. I prefer the ancho.).
• Bake in preheated 350 degree F oven for 25 to 30 minutes. Garnish with chopped green onion (scallion).
• Serve hot or warm with crackers, bread, or raw veggie dippers.
• Makes about 6 servings. I usually make a double batch! :).
• Source: I first found a similar recipe to this, which I adapted, from Ron from Worcester at Gail's Recipe Swap.