Prep 20 mins
Cook 1 hr 10 mins
An unusual side dish - very rich tasting. Depending on what else you serve and how you divide the onions, this may feed 4-16 people.
- 4 (8 ounce) vidalia onions
- 6 tablespoons butter
- 4 cloves garlic
- 1⁄4 cup brown sugar
- 1 teaspoon rosemary
- 1 teaspoon thyme
- 1⁄4 cup chicken stock
- 1⁄2 cup sherry wine
- 4 shiitake mushrooms
- 4 ounces ham
- 1 tomatoes
- 2 tablespoons capers
- 4 teaspoons chives
- Skin the onions and cut in quarters almost all the way through.
- Divide 1/4 butter, garlic, brown sugar, rosemary, and thyme into 4 segments and place each portion on a quare of aluminum foil large enough to wrap one onion.
- Place one onion on each square and draw up the sides to form a pouch.
- Pour 1 tbs stock and 2 tbs sherry over each onion, then close off the foil packets.
- Bake the onions at 350 degrees for 70 minutes.
- Meanwhile, melt 2 tbs butter and fry mushrooms and ham.
- Stir in the tomatos, capers, and chives.
- Serve over the onions.
I tried this last night. Four onions could feed up to 16 people. My only suggestion is to serve each onion in an individule bowl. It generates a lot of juice, and either it's served separately or your entire plate would swim in the juice. Next goal is to try cooking on the grill.
Outstanding Served with strips of steak (standing rib sliced vertical) over bed of basmati rice