Whole Baked Onions

January 28, 2008

Whole Baked Onions

Lorraine Glazar, Tucson CSA

Adapted from a recipe by Paula Deen

Onions
Olive oil
Vegetable bullion cubes (use the kind with no added salt)
Freshly ground black pepper
Foil

Peel the onions and slice vertically into fourths, without
cutting all the way through the root end. Gently
separate the onion layers and rub with olive oil (I
have a Misto sprayer and I just lightly spray a few
layers).

Put a vegetable bouillon cube in the
center of the onion, grind some black pepper
inside, then reassemble and wrap tightly in a
square of foil, like you would a baked potato.

Bake in a 375-degree oven for 45 minutes to an hour, until
onions are soft.

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