Vidalia's baked onion with ham
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | tablespoons | Butter; softened |
| 4 | tablespoons | Brown sugar |
| 4 | teaspoons | Fresh thyme; chopped |
| 4 | teaspoons | Fresh rosemary; chopped |
| 4 | tablespoons | Fresh garlic; chopped |
| 6 | tablespoons | Brown veal glaze; or bouillon |
| 8 | tablespoons | Sherry vinegar |
| 4 | Jumbo vidalia onions; whole | |
| 4 | Squares aluminum foil; 12\"x12\" | |
| 8 | Fresh shiitake mushrooms; quartered | |
| 4 | ounces | Country ham; cut in thin strips |
| 4 | tablespoons | Tomato; blanched and |
| ; chopped fine | ||
| 4 | teaspoons | Capers |
| 4 | teaspoons | Chives; finely minced |
Directions
1. Preheat oven to 375 degrees F.
2. Peel onion skin in ¼-inch strips from the flower end back to root end of onion leaving intact at root. Place ¼ of each of the first five ingredients in the center of each piece of foil. Place onion on top in center of foil with the root end facing up. Pull the strips of skin up and draw the foil from the four corners to the center like a pyramid. Lightly crimp the foil around the "neck" of the onion with skins pulled straight up. Pour veal glaze and vinegar into the foil.
3. Bake in oven for about one hour and 10 min. or until soft. Remove onion from foil and place onto serving plates. Reserve the juices.
4. Heat a medium saute pan. Add 2 Tbsp. butter, Shiitake mushrooms and country ham. Saute until mushrooms soften. Add the reserved juice from the baked onions, tomato, capers, and chives. Season to taste.
Copyright credit: Jeff Buben, 1996© 1996 Lifetime Entertainment Services.
All rights reserved.
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