| previous | next |
Title: Vidalia's Baked Onion
Categories: Vegetable
Yield: 4 Servings
| 4 | lg | Vidalia onions, whole with skins left on |
| 8 | tb | Butter, softened |
| 4 | tb | Brown sugar |
| 8 | tb | Sherry vinegar |
| 4 | tb | Beef glaze or bouillon |
| 4 | ts | Chopped fresh rosemary |
| 4 | ts | Chopped fresh thyme |
| 4 | lg | Shittake mushroom caps, finely diced |
| 4 | oz | Country ham, finely diced |
| 4 | tb | Chopped chives |
| 1 | Ripe tomato, finely diced | |
| Salt to taste | ||
| Pepper to taste |
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 375'F. 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.
| previous | next |