Recipe by ChrisMc
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.
Top Review by John Sauerbeck
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.
- 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
Directions See How It's Made
- 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.