Butter Baked Onion

[04 commemorative]

Making it right now !

Butter Baked Onion......


Onions are an assertive ingredient, usually used to bring either aggressive astringency or deep, developed umami to a dish. A baked onion, however, does neither, and it still manages to be one of my favorite onions. Butter-baked onions are soft and sweet, with a brothy savoriness that reads almost like French onion soup. It’s a homey, comforting side dish, and it only requires three ingredients.

Traditionally Vidalia onions are favored for this preparation, but any mild or sweet onion will do. The peeled, slightly cored allium is stuffed with butter and your favorite bouillon, then baked until it is falling-apart soft. There’s no charring, no caramelizing—just a humble, retrained allium, gently cooked in the laziest compound butter. To make it, you will need:

1 onion
1 tablespoon + 1 teaspoon butter
1 bouillon cube or 1 teaspoon of Better Than Bouillon (any flavor, but the roasted beef one will bring major French onion soup vibes)

Cut the root end off of the onion so it stands up on its own, peel the skin off, then core a substantial chunk out of the top of the onion with a paring knife; you just need enough space for about a tablespoon and a half of ingredients.

Mash the butter and bouillon together, then stuff it inside its new home.

Wrap the onion in foil, gathering it at the top so it looks a metal onion.

Pop the little package in a 350-degree oven for 60-70 minutes, until it is soft and supple.

Slice into it, and watch the tender slices melt into a pile.

Baked onions can serve as a standalone side, but I’ve recently taken to throwing them into whatever pan sauce I happen to be making with dinner. Last night, after deglazing a pork chop pan with a little almost-oxidized vermouth, I added the onion (and its bouillon-y juices) to the pan—and folks, it’s a move I will definitely be repeating.

[Olustee bus]

You could have told us!

umami oo͞-mä′mē►
n. A taste sensation produced by the presence of glutamates and nucleotides and associated with meats and other high-protein foods. It is sometimes considered to be a fifth basic taste along with the tastes sweet, sour, salty, and bitter.

Love me a batch of nucleotides

[DJ_Critterus]

Is it racist if we use Land O Lakes butter that still has the native american on the packaging?

[04 commemorative]

no,the titties will enhance it

[BOTY]

Sounds great, I do something similar with garlic cloves. Outstanding.

[BOTY]

Originally Posted by DJ_Critterus

Is it racist if we use Land O Lakes butter that still has the native american on the packaging?

When exactly did you become concerned about being PC ?

[Little Red L98.]

Sounds like a winner but I don’t do bouillon. Is there a sub?

Sidebar (since no onion pics): made cacio e pepe for the first time ever for lunch today. Major win.

[TripleBlack]

I've never done them in the oven but have many times on the grill. I leave the foil open at the top, put them on when heating the grill. Pull them off after steaks are done, remove the foil and quarter them. Like the bouillon idea - I've always just used season salt, pepper, etc.

[snide]

Originally Posted by BOTY

Sounds great, I do something similar with garlic cloves. Outstanding.

Roasted garlic is awesome!

[Dan Dlabay]

I love onions raw cooked and in all kinds of dishes.

[Norm]

Sounds delicious.
In steamed shrimp, I quarter a gigantic white onion and steam with the shrimps, sprinkle some Old Bay.........ummmmm

[FLEXjs]

Mrs Flex makes these whenever we have a Turkey dinner:

Roasted Balsamic Onions

8 cooking onions
1 tbsp butter
1tsp granulated sugar
1tbsp balsamic vinegar
1 tsp olive oil
1/4 cup water
1 tsp dried marjoram
3/4 tsp salt
1/2 tsp pepper


Directions:

Peel onions, keep stem intact, cut in half through stem.
In large skillet, melt butter of medium heat, sprinkle with sugar
Add onions, cut sides down
Cook 8-10 minutes or until beginning to brown
Arrange in a 2L (11x7) baking dish
sprinkle with vinegar and oil
Pour water into skillet
Bring to a boil
Add marjoram, salt and pepper
pour over onions
Cover with foil and bake at 350 for 30 minutes
Turn onions over and bake for 45 minutes longer, turning once more

[BOTY]

Everything posted sounds great.

[MrPeabody]

Originally Posted by Norm

Sounds delicious.
In steamed shrimp, I quarter a gigantic white onion and steam with the shrimps, sprinkle some Old Bay.........ummmmm

What liquid do you use when you steam them? I like 50/50 vinegar and beer.

[Norm]

Originally Posted by MrPeabody

What liquid do you use when you steam them? I like 50/50 vinegar and beer.

I used equal parts water, beer, vinegar. Of late, have been boiling onions seasoned with steamed crab seasoning, Old Bay. Once the onions are a little past al dente, then throw in the raw shrimp for the last minute.

[markids77]

I made this tonight using a Vidalia onion, sodium free beef bullion powder and unsalted real butter. EXCELLENT!!!!! Will do for company for certain and it makes the whole house smell cozy and warm.
Thank you for sharing!

[BOTY]

Originally Posted by markids77

I made this tonight using a Vidalia onion, sodium free beef bullion powder and unsalted real butter. EXCELLENT!!!!! Will do for company for certain and it makes the whole house smell cozy and warm.
Thank you for sharing!

I'm planning on doing the same tomorrow.

[DJ_Critterus]

Originally Posted by BOTY

When exactly did you become concerned about being PC ?

I'm not. Eat a bag of dicks

[DJ_Critterus]

Originally Posted by FLEXjs

Mrs Flex makes these whenever we have a Turkey dinner:

Roasted Balsamic Onions

8 cooking onions
1 tbsp butter
1tsp granulated sugar
1tbsp balsamic vinegar
1 tsp olive oil
1/4 cup water
1 tsp dried marjoram
3/4 tsp salt
1/2 tsp pepper


Directions:

Peel onions, keep stem intact, cut in half through stem.
In large skillet, melt butter of medium heat, sprinkle with sugar
Add onions, cut sides down
Cook 8-10 minutes or until beginning to brown
Arrange in a 2L (11x7) baking dish
sprinkle with vinegar and oil
Pour water into skillet
Bring to a boil
Add marjoram, salt and pepper
pour over onions
Cover with foil and bake at 350 for 30 minutes
Turn onions over and bake for 45 minutes longer, turning once more

That might help out with your #KettleOfWaste just a little. Not much, but maybe a little

[BOTY]

Originally Posted by DJ_Critterus

I'm not. Eat a bag of dicks

Reasonable, but I will try the onion thing k?