Are we hearing strains of Hail to the Chef? No, Article II, Section 3 of the U.S. Constitution does not require this particular report, but we were thinking about onions the other day and thought we’d do our best.
Kim Prall came up with another perfect (and perfectly simple) winner, a little ahead of the Vidalia season:
Grilled Onion Blossoms
- Core the center of Vidalia onion or any sweet onion ¾ down and discard core
- Place one pat of butter in the onion
- Place one beef bullion cube in the well with the butter
- Wrap the onion in foil approx 3 times the size of the onion pulling the excess foil into a blossom at the top
- Twist the onion in the foil tightly leaving the excess foil flared out
- Grill on a hot grill for approx 30 to 45 min. Onion will glaze and brown on the bottom
Looking through the Winter foods section of Sunday Suppers At Lucques we found possibly the best onion tart recipe ever (on page 297) — because, of course, cantal and applewood-smoked bacon can’t help but improve onion tart.
The What’s Cooking America website has loads of onion recipes, and if it is snowing where you are (as it is here, on this SOTU day) you might be seriously into French Onion Soup the Cooks Illustrated way (by way of the Food.com site) because you carmelize the onions in the oven instead of standing at the stove for an hour and a half.
Stay warm, America!