| 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 | Onions, Vidalia 3 1/2 lb | |
| 6 | T | Butter, unsalted melted |
| 1/4 | c | Nuts, Pecans chopped |
INSTRUCTIONS
=========================== > 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)
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Nutrition (calculated from recipe ingredients)
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Calories: 133
Calories From Fat: 129
Total Fat: 14.8g
Cholesterol: 30.5mg
Sodium: 1.6mg
Potassium: 22mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g