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Glazed Baked Onions
Submitted by: Tim Bleichroth
Slow-baking onions gives them a mellow sweet taste.
Naturally sweet Vidalia onions are the best to use for this recipe.
1 cup homemade or canned vegetable stock
1/4 cup honey or maple syrup
1 tablespoon margarine
Pinch each: dried rosemary and thyme, and ground nutmeg
4 large Vidalia or pure white onions
Wheat germ for topping
Preheat the oven to 375 degrees.
Combine all the ingredients except the last 2 in a small sauce pan. Heat gently, stirring, until the margarine and honey are smoothly blended. Remove from the heat.
Peel the outer skin from the onions and cut them in half crosswise. Cut a thin sliver from the bottom of each onion half, so that they will stand steadily in a baking dish. Arrange the onions halves in a shallow baking dish and pour the mixture from the saucepan evenly over them.
Cover and bake for 45 minutes to 1 hour, or until the onions are tender when pierced with a fork. Once or twice during this time, spoon some of the liquid from the bottom of the baking dish over the onions.
Sprinkle the onions with wheat germ and bake, uncovered, for an additional 10 to 15 minutes, or until most of the liquid has been absorbed. Serve at once or keep warm until needed.