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Whole Baked Onions
Adapted from a recipe by Paula Deen
- Olive oil
- Vegetable bullion cubes (use the kind with no added salt)
- Freshly ground black pepper
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.
Submitted by Lorraine Glazar, Tucson CSA