Roasted Vidalia Onion
Recipe: #4782
March 01, 2012
Categories: Side Dishes, Onions, 5 Ingredients Or Less, Christmas, Easter, Fathers Day July 4th, Thanksgiving, Oven Bake, more
" I love onions on anything and as a side vegetable they are great. I use 1/2 teaspoon "Savory Choice" liquid broth in each onion. They come in little pouches but are not available everywhere so for this recipe I will say use a bouillon cube. The roasting time on this recipe leaves the onion still very crisp if you want it softer roast longer. We lik them to still have lots of crunch."
Ingredients
Nutritional
- Serving Size: 1 (140.9 g)
- Calories 119.5
- Total Fat - 6.2 g
- Saturated Fat - 1.9 g
- Cholesterol - 12.6 mg
- Sodium - 249.5 mg
- Total Carbohydrate - 12.1 g
- Dietary Fiber - 2.1 g
- Sugars - 4.7 g
- Protein - 4.6 g
- Calcium - 29.4 mg
- Iron - 0.6 mg
- Vitamin C - 8.4 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Peel the onions and take out a bit of the center core then slice about halfway down the onion
Step 2
Place a half teaspoon of butter, a boullion cube, 1/4 teaspoon of paprika, in each onion and season with salt and pepper
Step 3
Place each onion of a piece of foil large enogh to competely wrap the onion
Step 4
Place the wrapped onions on an oven proof tray bake in a pre-heated 400f for about 15 minutes. The onion should still have some crunch
Tips
No special items needed.