 |
Prep Time: 25 Minutes Cook Time: 40 Minutes |
Ready In: 65 Minutes Servings: 8 |
|
Baking enhances the natural sweetness of my family's favorite Vidalia onions. Perfect alongside beef entrees, this side dish has a similar taste to French onion soup.Ann Yarber, Goldsby, Oklahoma Ingredients:
8 large sweet onions, peeled |
1/2 cup butter, melted |
1/2 cup burgundy wine or beef broth |
8 teaspoons beef bouillon granules |
1 teaspoon dried thyme |
1 teaspoon pepper |
1-1/2 cups shredded swiss cheese |
Directions:
1. Cut each onion into six wedges to within 1/2 in. of the bottom. Place each onion on a piece of heavy-duty foil (about 12 in. square).
2. In a small bowl, combine the butter, wine, bouillon, thyme and pepper. Spoon over onions; sprinkle with cheese. Fold foil around each onion and seal tightly. Place on a baking sheet. Bake at 425° for 40-45 minutes or until onions are tender. Open foil carefully to allow steam to escape. Yield: 8 servings.
|
|