Prep 10 mins
Cook 1 hr
My mother gave me this recipe. She states she saw it on a cooking show. I decided to give it a try and fell in love with it. I love onions any way -- roasted, carmelized and even fresh. I am giving her credit and putting it here for others to enjoy!
- Cut the ends off the onion, just enough that it will rest flat on its root end.
- Peel off outer dry layers.
- Cut into wedges leaving the root end intact.
- Place on a square of heavy foil.
- Top with boullion and butter.
- Wrap securely, be sure that you do not poke holes in the foil-- you want the juices to stay in there with the onion.
- Bake at 350 for 45 min to 1 hour.
- Remove from foil into a serving bowl and top with cheese while HOT.
- Enjoy with a piece of crusty french bread.
All I can say is YUM! If I could rate it a 6, I would! I took Grease's advice the first time I made them and microwaved them for a bit (5 min in a container) and then buttered/seasoned and tossed them in the oven for 30 minutes. Can out great - realized I didn't have the right cheese so I subbed colby/jack which was fine (see pic above). Then the next day (today) when I was dying to have them again, I took some advice a friend at work gave me. She said to do the whole thing in the microwave (put it in a bowl with a plate set on top for a slightly vented seal). It actually worked great! So I microwave it for 10 minutes - top it with Kraft’s Italian blend and microwave it another minute or two and OH MY! Wonderful! (See the other picture above.) Thanks for sharing this one - it's an instant favorite – one I enjoyed almost daily for the first couple weeks after first trying it! Couldn’t get enough!
The flavor is superb, I did fix my alittle different since I cut through the onion. I went ahead and slice the onion and place it in a pie pan. I dotted it with the butter and sprinkle the bouillon over the top. Covere with foil then baked. When the onion was tender I place provolone cheese on top of it and covered until the cheese melted. Served it with crusty bread and a salad for a complete delicious meal. It is a little salty but again we really enjoyed this easy recipe.
So yummy and it is something different to serve! I used 2 tsp of bouillon and about 1/2 Tbsp butter and it was still great. My onion fell apart when I unwrapped it so I will be careful not to cut so far down next time. I think maybe leaving an inch or so at the bottom of the onion should do it! I used regular cooking onions and I was surprised at the sweet taste of the final product. I truly loved this and will make it many more times. Thanks a bunch!