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@@@@@ Now You're Cooking! Export Format Roasted Onion Flowers none 16 small yellow onions, 2 inches in diameter 1 teaspoon granulated sugar 1/4 cup chicken broth 3 tablespoons butter, unsalted To prepare the onions take a sharp knife and trim the root end of each onion flat, so that it will remain intact, but stand. Standing each onion on its flat-cut end, cut parallel vertical slices at 1/4-inch intervals into, but not through onion, stopping about 3/4 inch above root end. Rotate each onion 90 degrees and cut parallel vertical slices in same manner to form a crosshatch pattern, keeping onions intact. Place onions, flat side down in a lightly buttered shallow baking dish that is large enough to let onions open, or flower, as they bake. Sprinkle with sugar and salt to taste. In a small saucepan heat broth and butter over moderately high heat until butter is melted and pour over onions. Cover onions with foil and roast for 45-minutes in a pre-heated 450-F degree oven. Remove foil and continue to roast onions, basting occasionally, 30 to 45-minutes longer, on until golden. Onions may be made 1 day ahead and refrigerated, covered. Reheat onions for 15 to 20 minutes in a 325-F degree oven before serving. Serves 8 Posted to the BBQ list on July 02, 1998 by John Cartlidge Yield: 1 serving ** Exported from Now You're Cooking! v5.57 ** |
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