| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
|
Onions, Vegetable |
6 |
Servings |
INGREDIENTS
|
|
———> source <——— |
|
|
Gourmet Magazine, Nov 1991 |
|
|
Shared by Dorothy Hair Davis |
|
|
Date: 05/07/94 |
| 6 |
lg |
Onions, Vidalia; (3 1/2 lb) |
| 6 |
tb |
Butter, unsalted; melted |
| 1/4 |
c |
Nuts, Pecans; chopped |
INSTRUCTIONS
ROAST VIDALIA ONION FLOWERS
=========================== > Directions < ======================== With a
sharp knife, trim the root end of each onion on its root end, cut parallel
vertical slices at 1/4 inch intervals into but not through the onion,
stopping about 1/2 inch above the root end. Rotate each onion 90 degrees
and cut parallel vertical slices in the same manner to from a crosshatch
pattern, keeping the onions intact. Arrange the onions, root ends down, in
a lightly buttered shallow baking dish large enough to let the onion open
or "flower," drizzle them with the butter, and season them with salt and
pepper. Bake the onions in the middle of a preheated 350 degree F oven,
basting them occasionally, for 1 hour, sprinkle them with the pecans, and
bake them for 30 minutes more.
=========================> Notes and Credits <======================
Source: "The Vidalia Onion" p.215 by Barbara Hanson Pierce, Gourmet
Magazine, Nov 1991
Posted to MM-Recipes Digest V3 #190
Date: Sat, 6 Jul 1996 07:18:07 -0500
From: pickell@cyberspc.mb.ca (S.Pickell)
A Message from our Provider:
“God is unfeeling? Ha! Alongside him we’re as cold as stones”