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R.I.P. Scout26

Author Topic: Onion  (Read 2083 times)


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« on: January 20, 2019, 07:10:10 PM »

Grilled a steak for dinner. Baked a sweet potato and a sweet onion for the sides.

If you have never baked an onion I recommend trying it out.

I cut the top and bottom of the peeled onion flat.

I core out a hole on the root side large enough for a bullion cube.

The original recipe callled for putting a chicken bullion cube in the cored out hole, I use a bullion paste equivalent to one cube. Top the hole with a slice of butter. Salt and pepper the onion then wrap in foil.

Cook at 400 for an hour or until soft all the way through.

Generally I unwrap the foil while it is in a bowl then slide the foil out leaving the onion in the juices.

It is probably two servings using a big onion. I eat a whole one myself.
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Re: Onion
« Reply #1 on: January 20, 2019, 07:26:56 PM »

"It's good, though..."


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Re: Onion
« Reply #2 on: January 20, 2019, 07:49:36 PM »

My mom and I used to wrap onions and potato's in tin foil with butter, salt and pepper and stick them in the grill with the coals when we were grilling. I also did mushrooms that way.

Delicious. The onions were particularly good.
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