1 pound sweet
yellow onions (4-ounces each), root end trimmed
2 tablespoons
butter
2 tablespoons
fresh Parsley*, chopped
Salt and fresh ground pepper
Preheat oven to 375-degrees. Coat a 1-quart casserole with cooking
spray. Place onions stem side up and
add
¾ cup water. Bake
for 1 hour or till tender. Let cool
slightly. Using a paper towel, carefully
remove onion skins by pulling from the stem end. Place on serving platter. In a small skillet, melt butter over medium
heat and stir in parsley and seasoning.
Drizzle parsley butter over onions.
Yield: 4
servings.
*Harvest and preparation – For fresh use, harvest young sprigs just above the ground as needed. Cut early in the morning, just after the dew has evaporated and before the sun is hot. Discard tough stems Place in a colander and rinse under cold running water. Pat dry with paper towels. Stack sprigs together. Cut with a very sharp knife.
Carolyn Gass Hardimon, M. S. Home Economist