Prep 20 mins
Cook 1 hr
A simple but impressive recipe from my mother, Charlotte White. The honey accentuates the natural carmelization of the onions, and the catsup (surprise secret ingredient!) lends color as well as flavor.
- 3 tablespoons butter, melted
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 1⁄4 cup catsup
- 3 tablespoons honey
- 6 -8 medium onions
- Combine first five ingredients in a shallow baking dish.
- Peel the onions and cut in half through the equator.
- Place cut-side down in baking dish.
- Cover tightly (use pan lid or foil). Bake at 350 for 1 hour or until very tender.
- Turn onions cut-side up and baste with sauce from bottom of pan before serving.
Made these tonight and these are impressive, indeed! I wasn't sure about the flavors when I first mixed them together but once they started cooking it was smelling great in my kitchen! My husband said he could make a meal on these alone. Very tasty. A different twist on onions and we do love onions just about any way you can fix them. This was a nice change--a fancy onion if I may say so. Made for PAC Fall 2009.
These were so tasty,will make them again.