Big Baked Onions
Source of Recipe
From Great Food Without Fuss by Frances McCullough and Barbara Witt
Recipe Introduction
This is a rustic recipe originally from Julia Child. It's very easy and an unusual addition to your table. But it is an delicious addition, not a star performer. When I make it, I clean the onions off with a damp cloth because I don't want to dislodge the papery skin. I always use whatever sweet onions are available in the store.
These are best suited to simple grilled or roasted meat.
List of Ingredients
1 onion per servingRecipe
Onions complement almost any main dish except the most delicate fish. These are best suited to simple grilled or roasted meat.
Preheat the oven to 400 degrees, and place the onions root side down. Pick onions that will stand up straight on a piece of foil on a baking sheet. You can crumple the foil to make it easier to stand the onions up. Set them in the middle level of the oven and bake until they are definitely soft throughout when pressed and when pricked deeply with a small knife or skewer.
Keep warm until ready to serve. At serving time, slit the tops, and place a pat of butter (the recipe says or a spoonful of sour cream, but I have never used sour cream) in each. To eat them, scoop the warm buttery flesh out of the surrounding skin
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