Yield: 3 Onions
|3 \N||Grapefruit sized onions|
|3 tablespoons||Brown sugar|
|3 tablespoons||Butter melted|
|\N \N||Salt and Pepper|
Carefully skin the onions and cut the root end so the onion will sit upright. Cut the stem end flat and core out the center of the onion with a mellon baller or small spoon. Put onion in a close fitting heatproof bowl. Place 1 Tablespoon of sugar into the center and cover the sugar with a drizzle of butter or margarine, shake on the salt and pepper. Bake (usually in the toaster oven) until soft and creamy, about 45 minutes. Options: Reduce the sugar or increase the sugar.
: Sprinkle with good chili powder, ancho or jalepeno.
: Cover the onions with foil and cook them on the grill.
: Cook onions in skillet until semi soft and place them on a cookie sheet or tray and freeze them. They will freeze individually, then remove them to a plastic bag. Keep them in the freezer, when your recipe calls for some onions, (say in a tomato sauce) reach in and grab a handful of these.