Onions Baked In Their Papers Recipes

BAKED ONIONS

Steps:

• Preheat oven to 350.
• Cut stem and root off onions and place stem side up in center of aluminum foil. Place one tablespoon of butter or margerine on top of each onion, then wrap up so that the foil has a point on top. Make sure it is wrapped good.
• Place onions on a baking sheet and bake for 1-2 hours, depending on how soft you want them.
• When finished, open up the top of the tin foil and pour the Italian dressing on top to taste. I like to use a lot.

BAKED ONIONS

Steps:

• Preheat oven to 350°F.
• Peel onions, leaving bases intact and place in a baking dish.
• Combine butter and oil in a bowl.
• Brush onions liberally with mixture.
• Season with salt and pepper to taste.
• Bake 30 minutes or until golden brown.

ONIONS BAKED IN THEIR PAPERS

Steps:

• Preheat oven to 400 degrees.
• Line square baking pan with aluminum foil, set aside.
• Slice off stem and root ends of onions.
• Cut 1 1/2 x 1 1/2 inch cone shaped indentation in the top of each onion with paring knife.
• Set onions in prepared pan on root ends.
• Stir herbs, sugar, salt and red pepper into melted butter.
• Add bred crumbs, mix until blended.
• Spoon equal amounts of crumb mixture into indentations.
• Bake about 1 hour or until fork tender.
• Garnish, as suggested, if desired.
• Serve immediately.

MARYELLEN'S BAKED ONIONS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Peel onions and make two cross cuts on the top of the onion. Place in a clay cooker or casserole dish.
• Mix together the Balsamic vinegar, honey and tarragon. Pour over onions and marinate for 1 hour.
• Bake for 30 to 40 minutes or until onions are tender.

JAMIE OLIVER'S WORLD'S BEST BAKED ONIONS

Steps:

• Boil the onions in plenty of water for 15 minutes or until slightly tender.
• Remove the onions from the pan and allow to cool.
• With a sharp knife, remove the top inch of each onion, finely chop and place to one side.
• Slightly trim the stalk end of the onions so that the onions will sit flat on a roasting tray.
• Taking care to keep the outside of each onion intact, cut about a heaped tablespoon of onion out from the inside of each onion.
• Finely chop these removed sections of the onion and add to the rest of the chopped onion.
• Preheat the oven to 400°F.
• Heat a saute pan and add a little olive oil, the garlic, the chopped onions, and just a little of the chopped rosemary.
• Saute for a couple of minutes until the garlic and onion have softened, then turn the heat down, add the cream and remove the onions and garlic from the heat.
• Stir in the Parmesan and season.
• Wrap a slice of pancetta around the middle of each onion and spike it in place with a sharpened twig of rosemary or a wooden toothpick.
• Place the onions on a roasting tray and spoon some of the chopped onion mixture inside each one.
• Bake in the preheated oven for around 25 minutes until the onions are soft and tender.
• How long this takes is, of course, dependent on the size of the onions. "It's cool to experiment with different cheeses, so give it a bash," says Jamie.
• I presume he is suggesting topping the baked onions with cheese.
• When the onions are cooked right through, remove and serve.

ONIONS BAKED IN SKINS

Steps:

• Preheat oven to 325 degrees.
• Make a tinfoil basket for each onion so that it will stand up straight. Bake the onions for one to two hours, until they are tender when pierced by a fork.
• Open the onions with a fork and eat with butter, salt and pepper.