May 2, 2011

Baked Onions - why don't I make these more often?



I'm not back in the kitchen yet - still recovering from surgery two weeks ago now.  Yesterday I hulled some strawberries ... and that was about the extent of cooking my body could handle.  But I'll be back soon!  Until then, I have a few things I prepared prior to surgery that I just hadn't had time to write about.  So, this is a great time to catch up on posting about those things!

First up - baked onions.  My husband absolutely loves onions - ANY way - alone, in things, cooked, raw ... you name it.  He'll even pull one out of the ground in the garden, wipe it off, and bite right into it like an apple.  Me? ... love them cooked.  Raw ... not so much.  So, we both love this very simple side of baked onions.  In fact, we love them so much I don't know why I don't make them more often.  Especially since they're so easy.


Start by peeling some onions and cutting an 'x' in the top of each one, maybe about 1/2" to 1" deep.  Place each one on a square of aluminum foil, drizzle with olive oil, and season with sea salt and freshly ground black pepper.

Ready for oiling and seasoning

Wrap them up in their little individual foil packets, and pop them in the oven.  That's it!  And don't they look cute all wrapped up like a present?

All wrapped up
On a side note - this last time I made these, I experimented with three other "drizzles" and put those to the test against the "regular" olive oil drizzle.  I tried an onion drizzled with honey, with balsamic vinegar, and with Marsala wine.  I had high hopes that I would discover some new and wonderful combination, but ... the simple ol' olive oil was definitely the best.  Oh well, you never know until you try! 





Baked Onions
Source:  Mark's Grandmother (Nanny)
Ingredients
Medium-sized yellow or Vidalia onions
Extra-virgin olive oil
Sea salt
Freshly ground black pepper

Directions
Peel onions; cut a 1/2" to 1"-deep 'x' in the top of each.  Place each onion on a square of aluminum foil.  Drizzle each onion with extra-virgin olive oil and then sprinkle with sea salt and freshly ground black pepper.  Wrap foil up and around onions, sealing at the top.  Bake at 350 degrees for about an hour, or until tender.  (Note - If you're baking something else at a different temperature, it's totally fine to bake the onions along with that.  Just bake until onions are tender.)

2 comments:

  1. I make these on my Weber charcoal grill. Instead of olive oil, I put a small square of butter on top of the cross cut in the onion. Sometimes I use garlic salt instead of regular or sea salt.

    ReplyDelete
  2. Delicious. Thank you for the recipe! This has become one of my favorite side dishes.

    ReplyDelete

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