Onions were one of the first vegetables to be cultivated by humans. Archaeological evidence traces their use in cooking back to the Bronze Age, which may explain their appearance in recipes all over the world. In our modern supermarkets, onions can be found frozen, fresh, canned, pickled, dried or powdered. While most onions are not eaten on their own, mildly sweet varieties, such as the Walla Walla, can make an usual and delicious addition to your menu if properly prepared. A bit like a baked potato,a baked onion is scooped from its baked shell and tastes best when drizzled with butter, salt and pepper.
Instructions
1. Preheat the oven to 350 degrees F. Cut a piece of aluminum foil 12 to 18 inches in length. While the oven is preheating, bring a large pan of water to a boil.
2. Peel the onion and place it into the water. Allow the onion to cook for approximately 15 minutes, or until it softens slightly. Remove the onion from the water and set it aside to cool.
3. Cut the top off the onion and then make six to eight shallow slits, sectioning the onion. Cut just to the root of the onion, being careful not to go through it. Trim the root end of the onion, if necessary, so it will sit flat when placed on a baking sheet.
4. Push butter into the onion. Sprinkle with salt, pepper, garlic, rosemary and thyme. Press the grated cheese on to the top and sides of the onion.
5. Place the onion into the center of the foil sheet and gather the ends of the foil around it, covering the entire onion except the very top. Crumple and bunch the foil near the bottom creating a base around the onion to keep it stable while it bakes.
6. Combine the heavy cream and the soup stock in a small bowl. Spoon the mixture into the opening of the foil packet and then pinch the foil closed.
7. Place the foil packet onto a baking sheet and put the sheet into the oven. Bake for 45 to 60 minutes or until the onion is soft when gently squeezed.
8. To serve, remove the onion from the foil, reserving the juice that remains inside the packet. Place the baked onion on the plate next to the main dish. In a small saucepan heat 1 tbsp. of unsalted butter over medium heat. Add sliced mushrooms and cubed ham or bits of crisp fried bacon and sauté until lightly brown. Add diced tomato and the contents of the foil packet and stir until well-blended and hot. Remove from heat and spoon over the onion.
Tags: foil packet, baked onion, baking sheet, minutes until, onion from, root onion, salt pepper