Baked Onions - CL Dec 04

[Rottlover]

Has anyone tried this recipe yet? I'm thinking about testing it out tonight, but I'm having friends over and don't want to serve something that could be questionable.

I predict these are either really good or really bad.

Any input?

[PAMMELA]

No help here since I don't know the receipe (thinking I'm not even CLOSE to getting my December!) What's in it? Sounds like it would be good! :)

[jabelt]

I just got my Dec issue and the recipe looks similar to one I tried this summer (less the cheese & sage). We grilled ours, but I imagine that baked would do just as well. It was really good! I've had several requests for the recipe.

Saturday Night Vidalia Onions Recipe courtesy Paula Deen

Recipe Summary
Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 45 minutes
Yield: 4 servings
User Rating: 5 Stars

4 large Vidalia onions
4 beef bouillon cubes
4 tablespoons butter
Freshly ground black pepper

Prepare a fire in a charcoal grill or preheat oven to 350 degrees F.
Trim and slice from the top of each onion, and peel the onion without cutting off the root end. Using a potato peeler, cut a small cone shaped section from the center of the onion. Cut the onion into quarters from the top down, stopping within a 1/2-inch of the root end. Place a bouillon cube in the center of each onion, slip slivers of butter between the sections, and sprinkle with pepper. Wrap each onion in heavy duty foil and place the onions directly onto the hot coals. Cook the onions for 45 minutes turning every so often.

To serve, place each onion in individual bowl because the onions will produce a lot of broth, which tastes like French onion soup.

Episode#: PA1A16
Copyright © 2003 Television Food Network, G.P., All Rights Reserved

[doggerham]

My mom (and I) make the Paula Deen version, but just bake the onions in the oven (in foil, though). Its wonderful!

[HUNGRY!]

I love the Paula Deen version as well. Pretty much, if you like french onion soup, you will like these. I was thinking about making these in my crockpot. Any thoughts?

[jabelt]

Re: the crock pot idea.

I don't really know if it will work or not. My MIL made Paula's version ahead of time for a BBQ she was attending. She left them wrapped in foil, but upon reheating they got really soggy. Might want to just keep this in mind. If you're successful, let us know. The easier, the better!

[Rottlover]

I made the baked onions last night and they were great. If you like french onion soup, you'll love the onions. Even DH (who doesn'tdoesn't like the soup, liked the onions and asked me to make them again.

Not sure how they would work in the crock pot, I really had to keep an eye on them near the end because they got really soft. I'd be afraid of overcooking them.

[luv2dance]

this recipe from Paula Deen looks yummy!!

But can someone talk to me about the procedure?? You just scoop out a little portion of the middle and then cut the onion down the sides??

How big of an onion did you use??

Any tips would be great considering as you must know by now I'm culinary challenged!!!

[PAMMELA]

I didn't make the Paula Deen version, but just make the version someone else mentioned that is the onion, butter and beef bouillon cube.

I take a med-large onion, cut the top off straight across, peel it, then take a sharp paring knife and cut out a hollow in the top and then just go down and around to make it a good stuffing size. The deeper you can make the hollow, the better. Then just stuff the beef cube into the hole, top with butter (as much as fills the hole) and wrap in aluminum foil. We grilled ours about an hour, but you can bake them in the oven.

I'm definitely going to try the CL ones, maybe for our supper club, I love sage!!

[jabelt]

The onions are pretty large, which isn't unusual for Vidalia onions.

I cut the top of the onion off. Peeled it. Then cut in half without going all the way through. Then cut in half again not going through. Then just cut out a little pocket in the center to fit the cube. It doesn't need to be perfect.

Anybody else have a better way of doing it?

[dlaboriel]

Originally posted by jabelt
The onions are pretty large, which isn't unusual for Vidalia onions.

I cut the top of the onion off. Peeled it. Then cut in half without going all the way through. Then cut in half again not going through. Then just cut out a little pocket in the center to fit the cube. It doesn't need to be perfect.

Anybody else have a better way of doing it?

Julie, are you cutting into fourths?

[jabelt]

Yes, leave it up to me to make it more complicated than necessary. Sorry!

[capres]

I made the CL version last night and used cippolini onions which I left whole because they are so small. I used about twice as much cheese as called for because I had some gruyere that needed to be used and they were de-lish!

I served them with a stuffed pork tenderloin wrapped in prosciutto and they were wonderfull with the pork. The rest of the juice was particularly good with a piece of french bread to dip in it. It did taste a lot like onion soup - and the little cippolini were so good.

Will definitely make again.

Carol

[VegasDramaQueen]

CAPRES: I'm planning on making the onions tonight with roast chicken but your pork tenderloin entree sounds great with this dish. I'm using Vidalia onions because we love them, and I never thought of using cippolini. Glad you posted, I might try it with those instead.