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Baked Onions

Source of Recipe

Southern Cooking - John Egerton


List of Ingredients

Baked Onions

4 onions, the size of tennis balls
boiling water to cover
1 cup of rich beef boullion, or beef broth
1/4 cup plain fine breadcrumbs
1/2 teaspoon salt
1/2 teaspoon minced garlic
1/4 teaspoon ground black pepper
1 tablespoon grated Parmesan cheese
1/8 teaspoon ground paprika
4 pats of butter

Peel the onions and remove a small slice from the top of
each. Place into boiling water and cook for about 10
minutes, leaving them firm but not crunchy.
Drain and then pat dry.
Place in a deep casserole dish, with the flat sides up.
Pour the boullion/broth over toop of the onions.
Mix the breadcrumbs with the salt, garlic, pepper, cheese,
and paprika. Put about 1 tablespoon on the top of each
onion.
Add a pat of butter to each onion top.
Bake at 350 degrees F., for about 30 minutes, or until the
onions are tender, basting occassionaly with the broth.

If the topping becomes too brown before the onions are
done, cover the dish loosely with foil.


Recipe