Quick- how long to cook whole onions?

[Lynno1975]

Friday night I want to do worchesershire (sp) onions for a side for dinner. You cut the bottoms off the onions, scoop out the heart, fill with butter and douse with w-sauce, wrap in foil and grill. I don't want to grill them. I would but it's not grill weatehr here with the snow. How long and at what temp would you do them in the oven, wrapped individually in aluminum foil?.... Thanks!

Peace,
Lynn :-)

[Canice]

It depends on the size, of course, but I usually cook whole onions (wrapped in foil) for about an hour. I buy fairly small ones for that purpose though - smaller than a tennis ball? (Sorry for the unfortunate analogy!) 350 or 375. I don't worry about them overcooking, as they just become softer and sweeter.

[tennismate]

I do mine in the microwave and test for doneness. They turn out so sweet. Sometimes I take off the skin, but often I leave it on. I put the onion in a bowl with a little water.

[PAMMELA]

I would test after an hour at 350. I make the same onions except stuff the inside with a beef bouillon cube and then fill with butter. The Worcestershire sauce sounds excellent for something different. Do you put the sauce all over the onion, or just in the center?

[Lynno1975]

I've never done it before, but I think you fill the center after you put the butter in there. You don't have to scoop out a whole lot of the center, just the funky tight part in the center. I would have to guess at the amount of butter, but I would say 1/2 tablespoon, and as for the w-sauce (notice I'm not spelling that all the way out because I CAN'T ha ha ha!), I would think that you would top it off and soak the top of it and that would have a trickle-down effect.

Mine are a little bigger than a tennis ball, but not quite a softball, to use the sporting equipment analogy. After seeing this, I think I'll try 350 for at least 75 minutes to 90 minutes. That's also the temp for the pork tenderloin. I can start the onions (btw, my friend did send me an email that said to try them on the lower rack, but she's also guessing) and then put the meat in later and they'll all be ready at the same time. That's another problem I have yet to master, timing everything to be done at the same time.

Thanks for the input!!!!!!!!!

Peace,
Lynn :-)

[Hammster]

That's another problem I have yet to master, timing everything to be done at the same time.
Lynn :-)

Hi Lynn,
If you plan to let the roast rest, as you should, for 15 minutes or so lightly covered with foil, it makes timing the side dishes a lot easier. You get a bit of a cushion of time (15 minutes) to finish the sides before you carve the roast. HTH.

[armel]

Friday night I want to do worchesershire (sp) onions for a side for dinner. You cut the bottoms off the onions, scoop out the heart, fill with butter and douse with w-sauce, wrap in foil and grill. I don't want to grill them. I would but it's not grill weatehr here with the snow. How long and at what temp would you do them in the oven, wrapped individually in aluminum foil?.... Thanks!

Peace,
Lynn :-)

Did you make these? How were they?
I am wanting to try them on the grill. Did it say how long to grill them?

[PAMMELA]

Did you make these? How were they?
I am wanting to try them on the grill. Did it say how long to grill them?

Hi Theresa! I've ONLY grilled them, never done them in the oven. An hour works perfectly.

[Cooper's Mom]

I just came across this simple recipe and it sounds delicious! I wish I could have posted the link so you could see the picture!

• 1. Preheat the oven to 425ºF (218°C).
• 2. Plonk as few or as many unpeeled whole onions as desired on a baking sheet. Roast until the skins are deep golden brown and blistered and the inner parts are very tender throughout and yield when pierced with a sharp knife, an hour or longer, depending on the size.
• 3. To serve, use a knife to slice across the top of each orb, discarding the top. Serve with salt at the table.

[LeaHamm]

* Exported from MasterCook *

Vidalia Onions

1 large Vidalia onion, per person
1 tablespoon butter, per onion
1 beef bouillon cube per onion (or no/llow sodium bouillon granules)

1. Prepare a fire in a charcoal grill.

2. Trim a slice from the top of each Vidalia Onion, and peel the Vidalia Onion without cutting off the root end. With a melon scoop, cut a section from the center of the Vidalia Onion.

3. Place a bouillon cube in the center, top with melted butter, sprinkle with pepper.

4. Place prepared onions on individual squares of heavy duty aluminum foil. Fold the foil around the onion, gathering at the top and seal to create a tent. Cover and grill over direct heat, 30 minute, until onions are soft. Cool 5 minutes before opening and serving.

Oven - Prepare onions, without foil, Bake 350 degrees, about 45 minutes.

Microwave - Prepare onions, cover loosely with plastic wrap. Microwave 8-10 minutes, Full power.

Slow Cooker - Put 1 tablespoon olive oil in slow cooker, swirl to coat bottom surface. Add onions, cover, cook on High 4-6 hours, or on Low 7-8 hours. The onions are done when soft and golden brown.

[gabbyh]

Is this the pic? Oh yum...

I just came across this simple recipe and it sounds delicious! I wish I could have posted the link so you could see the picture!

• 1. Preheat the oven to 425ºF (218°C).
• 2. Plonk as few or as many unpeeled whole onions as desired on a baking sheet. Roast until the skins are deep golden brown and blistered and the inner parts are very tender throughout and yield when pierced with a sharp knife, an hour or longer, depending on the size.
• 3. To serve, use a knife to slice across the top of each orb, discarding the top. Serve with salt at the table.