Badazz Barbecued Bulbs Baked Herbed Onions Recipes

HERB-ROASTED ONIONS

Steps:

• Preheat the oven to 400 degrees F.
• Remove the stem end of each onion and carefully slice off the brown part of the root end, leaving the root intact. Peel the onion. Stand each onion root end up on a cutting board and cut the onion in wedges through the root. Place the wedges in a bowl.
• For the dressing, combine the lemon juice, mustard, garlic, thyme, salt, and pepper in a large bowl. Slowly whisk in the olive oil. Pour the dressing over the onions and toss well.
• With a slotted spoon, transfer the onions to a sheet pan, reserving the vinaigrette that remains in the bowl. Bake the onions for 30 to 45 minutes, until tender and browned. Toss the onions once during cooking. Remove from the oven, and drizzle with the reserved dressing. Sprinkle with parsley, season to taste and serve warm or at room temperature.

CLASSIC BAKED VIDALIA ONIONS

Steps:

• Preheat your oven to 350°F. Peel your onion, leaving the root intact. If your onion sits level, you can leave it alone. If not, cut a thin slice off the root to create a flat bottom.
• Use a paring knife to cut a 1 inch deep cone into the top of the onion.
• Insert a vegetable, chicken or beef bouillon cube into the hole.
• Fill the rest of the hole with butter, about 1-2 tablespoons. Season with salt and pepper.
• Place the filled onion on a sheet of foil large enough to encase it.
• Wrap the onion in foil, bringing the edges up in the center. Twist the foil together to seal the onion in. Place the foil-wrapped onion on a baking sheet.
• Bake for 45-60 minutes, until the onion is tender. Serve warm.

UNCLE WILSON'S GRILLED ONIONS

Steps:

• Peel and wash the onions. With the point of a small, sharp knife, cut a 1-inch core from the top of each onion and make shallow slits in a circle around the top. Wrap 2 slices of bacon horizontally around each onion, and secure them with toothpicks. Then put 1 teaspoon of butter in each core. Season with salt and pepper.
• Place each onion on a square of aluminum foil and bring the edges together at the top, leaving a small opening for steam to escape. Put the foil-wrapped onions on the grill and cook for 1 hour, or until the onions are tender when pierced with the tip of a knife. You can also bake in the oven at 350 degrees F for 1 hour. Cool the onions for a few minutes then unwrap and cut into quarters to serve.

BBQ ONIONS

Steps:

• Use indirect heat.
• Peel outer layers of onion and slice off a section of one end of each onion (about 1/4 of onion) With a spoon scoop out a hole in the middle of each onion.
• Place bouillon cube in hole and add some butter.
• Replace top of onion and wrap in heavy foil.
• With a closed grill cook for 1 hour or until tender.
• Cut into bite size chunks and pour juices over top.

MUSTARDY BAKED ONIONS

Steps:

• Heat oven to 180C/160C fan/gas 4. Slice the root off each onion to create a flat bottom, then carefully peel, leaving the onion whole. Cut a deep cross in the top of each, then poke in a sprig of rosemary, dot with butter and place in a roasting tray. Pour a little of the balsamic vinegar over each one and season. Wrap the tray in foil and bake in the oven for 30 mins. Meanwhile, mix together the mustard and sugar and set aside.
• Remove the tray from the oven, take off the foil and spoon a little of the mustard mixture onto each onion. Return to the oven for 15 mins, uncovered, to caramelise.

CARAMELIZED ONIONS WITH BARBECUE SAUCE

Steps:

• Heat oil in large skillet over medium-high heat. Add onions, salt and pepper; cook until onions begin to brown, stirring frequently, about 8 minutes. Add broth, barbecue sauce and vinegar. Reduce heat to medium; simmer until sauce thickens, stirring occasionally, about 15 minutes. (Can be made 1 day ahead. Cover; chill. Rewarm before serving.)

BUTTER- AND HERB-ROASTED RED ONIONS

Steps:

• Position rack in center of oven; preheat to 400°F. Place onions on rimmed baking sheet. Open onion wedges to resemble flowers but do not break off base. Melt butter in small saucepan over low heat. Whisk in rosemary, parsley, and lemon juice. Season herb butter with salt and pepper. Brush some butter over onions. Roast onions until tender and beginning to char, brushing occasionally with more herb butter, about 1 hour. Serve warm.

BADAZZ BARBECUED BULBS (BAKED HERBED ONIONS)

Steps:

• Peel each onion and carefully cut into quarters, but make sure that the bases are still intact. In a small mixing bowl, mix together the butter, herbs, salt and pepper until well blended. Open up each onion (like a flower) and stuff each with one quarter of the butter mixture. Wrap each onion in heavy duty aluminum foil, sealing well, then place amongst the coals for 20 to 25 minutes until tender. Serve hot.