Contributed by: NAPSA
Southern Cooking Expert Paula Deen Shares a Favorite Quick and Easy Recipe (NAPSA) - Convenience is a key concern for today's time-pressed cooks. Less than 30 minutes preparation time, recipes with less than seven ingredients and quick-and-easy cleanup are three important issues for home cooks.
More easy recipes featuring Vidalia Onions may be viewed and printed by logging on to www.vidaliaonion.org. Paula Deen's latest cookbook is "Paula Deen's Kitchen Classics" (Random House).
Preheat oven to 350 degrees.
Trim a slice from the top of each onion, and peel the onion without cutting off the root end. With a potato peeler, cut a small cone-shaped section from the center of the onion. Cut the onion into quarters from the top down, stopping within a half-inch of the root end. Place a bouillon cube in the center, slip slivers of butter in between the sections, and sprinkle with pepper.
Wrap each onion in a double thickness of heavy-duty foil and bake in preheated oven for about 45 minutes. Or, prepare a fire in charcoal grill and place the foil-wrapped onions directly onto the hot coals and cook for 45 minutes, turning every so often.
Serve in individual bowls because they produce a lot of broth, which tastes like French Onion Soup!
Serving Size: Serves One Person Per Onion
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