0 recipes from contoocook and beyond


4 Vidalia onions
l/2 stick butter
4 tsps. Worcestershire sauce
2 tsps. ground cumin
4 tsps. brown sugar
l/2 cup chicken broth
l/2 cup dry white wine
With a sharp knife cut out a l” diameter by 3/4″ deep cavity in the
top of each of the onions, reserving the scraps. Sprinkle each onion
with s&p to taste and divide among the cavities the butter, Wores-
tershire, cumin & brown sugar. Arrange onions in a baking dish, add
the broth, the wine and the reserved onion scraps to the dish and
bake in middle of preheated 425 oven basting them occasionally for
45 mins. to l hr. or until they are very tender when pierced with a
knife and golden.
Serves 4 as a first course.

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