| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
|
Vegetables |
1 |
Servings |
INGREDIENTS
| 6 |
md |
Yellow onions |
| 2 |
qt |
Chicken stock |
| 3 |
tb |
Butter; melted |
| 1/2 |
ts |
Paprika |
| 1/4 |
ts |
Freshly ground pepper |
| 1/4 |
ts |
Salt –crumb topping—– |
| 2 |
tb |
Butter; melted |
| 1/2 |
c |
Bread crumbs |
| 1/2 |
ts |
Salt |
| 1/8 |
ts |
Dried thyme; whole |
INSTRUCTIONS
Peel onions but leave them whole. Place the peeled onions in a large pot
and add the chicken stock. Bring to a boil, over, and simmer gently for 30
minutes. Carefully drain the onions, reserving the stock for another use.
Place the onions in a shallow oven proof baking dish so that they fit
comfortably. Combine the melted butter, paprika, black pepper, salt, and
pour the mixture over the onions. Turn the onions so that they all are
coated with the seasoned butter mixture. Bake in a preheated 400 oven for
15 minutes. Mix together the ingredients for the crumb topping and sprinkle
it over the onions and bake for 15 minutes more. busted by sooz
Posted to recipelu-digest Volume 01 Number 179 by James and Susan Kirkland
<kirkland@gj.net> on Oct 29, 1997
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