Baked Sweet Onions

[Guest guest]

Baked Sweet Onions

 

 

4 Large sweet onions

1/4 C Butter or Margarine

4 t Worcestershire sauce (vegetarian version)

2 t Ground cumin

4 t Brown sugar

1/2 C vegetable broth

1/2 C Dry white wine

 

 

 

Preheat oven to 425°F.

 

With a sharp knife, cut out a 1-inch-diameter

by 3/4-inch-deep cavity in the top of each of

the onions, reserving the onion pulp.

 

Sprinkle each onion with salt and pepper to

taste and divide among the cavities the butter,

Worcestershire sauce, cumin and brown sugar.

 

Arrange the onions in a baking dish, add the

broth, the wine and reserved onion pulp.

 

Bake in a 425°F oven, basting occasionally, for

45 or 50 minutes, or until onions are very tender

when pierced with a knife, and golden.

 

 

 

 

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