INGREDIENTS

INSTRUCTIONS

Preheat oven to 450 degrees F.
With a sharp knife trim root end of each onion flat so that it is still
intact but will stand on end. Standing each onion on its root 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.
In a lightly buttered shallow baking dish large enough to let onions open,
or "flower," put onions, root ends down, and 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 in
middle of oven 45 minutes, or until tender. Remove foil and roast onions,
basting occasionally, 30 to 45 minutes more, or until golden. Onions may be
made 1 day ahead and chilled, covered. Reheat onions before serving.
Yield: 8 serving
NOTES : (Recipes courtesy of Gourmet Magazine
Posted to MC-Recipe Digest V1 #324
Recipe by: COOKING LIVE SHOW #CL8767
From: "Angele and Jon Freeman" <jfreeman@netusa1.net>
Date: Sun, 1 Dec 1996 14:39:49 -0500

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