Prep 2 mins
Cook 30 mins
Another from great great aunt Jessies files. This one is from the Courier Journal, February 20, 1949. It is served with "Braised City Chicken". I actually made this myself and it is very sweet with just a hint of onion essence. Don't be scared off by onions! It is a fantastic side dish!
- Peel and parboil onions until just underdone.
- If you like even a milder oniony flavor then bequeathed to them by nature, change the water about twice during their parboiling period (I didn't find this necessary at all).
- Drain, and when cool enough to handle cut in halves.
- Just before they are served, sprinkle sugar very lightly over the cut side.
- Season with salt and pepper and either dot of brush lightly with melted butter.
- Place under broiler until they're nicely browned on top, adding more butter if necessary.
This is really good. I love onions and this was a really divine way to make them and really taste the sweetness that an onion can have. This was made for Fall PAC 2009.
This was tasty. Not quite as good as the version where you wrap the onion in foil with butter and Parmesan and put it on the grill, but very good nonetheless. I'm not big on breadcrumb toppings, but I'm wondering if that wouldn't be just the touch to perfect this one. I served it with pulled pork sandwiches and that was a great combination.
I didn't know quite know what taste to expect, but since I love onions and the basic ingredients I took a chance and I was not disappointed. Easy, quick and delicious. I had it with a hot sausage cut in half that I placed in the broiler next to tne onion and some rice. Oh what a meal. I can't wait to make it again for my husband. I will definitely make this again and again...