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Roasted Onion Flowers

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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 Note: This Thanksgiving Day Dinner recipe provides both a tasty side dish and an eye-pleasing display on your holiday table. We've added it to our E=Experimental menu because it goes well with the peppers already stuffed into your turkey and you won't serve a gravy. Don't hesitate to prepare this dish at any time of the year, especially when the Vidalias are fresh and sweet. Cooking time will very with the size of the onion, so our best advice is to make sure they're all comparable in size. - - - - - - - - - - - - - - - - - -

Yield: 1 serving


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