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Baked Onion

This recipe produces a great side dish to go with just about anything. It's quick and easy but the result is a tasty addition.

Ingredients:

This ingredient list is quite short and really needs no pictures but I put on in anyhow...

• Onion
  

• Spices to taste

• Butter

Directions:

• Skin the onion leaving the root end intact. Take about half an inch off the top, stem end.
  

• With the root end down cut through the onion from the top down leaving about a half inch of the onion attached to the root end (don't cut through to the root -- leave a half inch -- the onion should look a bit like a flower). Depending on the size of the onion make cuts to make six to twelve leaves.
  

• Place the onion on a square of foil and the sprinkle with spices to suit your taste (I typically use a Mrs. Dash mixture, some rosemary, oregano, and paprika). Top with a pat or two of butter.
  

• Fold up the foil around the onion and place in a pan for baking. Do use a pan as the foil might leak as juice builds up inside and maybe seeps out the top of the foil.
  

• Bake at 425-degrees for about 30 minutes.

• Remove from the oven and serve. Depending on the rest of the meal you can serve quarters or half of one onion as a side dish.

Lower Fat:

• Instead of butter, use a more balanced fat spread but, overall, the dish is naturally low in fats.

Notes:

• For a bit more decoration put the onion out in a serving dish as it looks rather like a flower.

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Copyright © 2009 Tom Simondi, All Rights Reserved