Side Dish Recipes
Baked Texas Trophy 1015 Onions
Texas Trophy 1015 onions are softball-size, very sweet and very juicy. They are a designer onion in season from mid-April through June.
Yield: 4 servings
Ingredients
- 2 Texas Trophy 1015 onions, peeled
- 2 tablespoons white wine
- 1 tablespoon butter, melted
- 1 tablespoon balsamic vinegar (no substitute)
- 1 teaspoon chopped fresh parsley*
- Salt, to taste
- Freshly-ground pepper, to taste
Instructions
To bake the onions
- Cut tops and bottoms off the onions and place in the bottom of a 2 quart covered casserole.
- Combine wine, butter, vinegar and desired seasonings in a small bowl; pour over onions. Sprinkle with salt and pepper.
- Cover dish and bake at 375 degrees F for 45 to 50 minutes or until onions are very soft, basting with liquid halfway through cooking time. Halve onions. Pour liquid over onions before serving.
To grill the onions
- Cut tops and bottoms off onions and cut into 1 inch thick slices. Place in shallow pan or zip top bag. Combine 1 tablespoon olive oil (in place of butter) with wine, vinegar and desired seasonings; pour over onions and let marinate several hours.
- Layer onions in a grill basket over medium-hot coals or carefully place slices directly onto grill. Grill for approximately 5 to 7 minutes or until streaked with brown, basting with marinade occasionally. Carefully turn and cook until other side is browned and onion is soft.
- Season with salt and pepper to taste.
Notes
* or 1/4 teaspoon desired dried herbs such as thyme, basil, marjoram or Fine Herbes