Caramelized Vidalia Onions
Serving Size : 4 Preparation Time :1:30
Amount Measure Ingredient -- Preparation Method
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4 each Vidalia onions -- whole
FILLING
8 tablespoons butter -- softened
1/4 cup brown sugar
1 tablespoon garlic -- chopped
2 tablespoons shallots -- chopped
1/4 cup sherry
1/4 cup balsamic vinegar
1/4 cup chicken stock
4 teaspoons thyme
4 teaspoons rosemary
2 tab olive oil
4 each shiitake mushrooms -- stemmed and diced
1/2 cup ham -- finely diced
1 each tomato -- finely diced
GARNISH
2 tablespoons chives -- chopped
Preheat oven to 400
Prepare the onions: Keeping the outer layers, remove the stem and make 6 vertical cuts around the onion, 2 layers deep and pull down the 6 sections forming a crown on top.
In a bowl, mix the filling ingredients except for the mushrooms. Divide the filling ingredients in the center of 4 12-inch-by-12-inch pieces of aluminum foil.
Hold the crown of each onion and place on top of the filling ingredients. Draw the squares of aluminum foil from 4 corners to the top like a pyramid with the crown sticking out. Seal well by pressing in the foil.
Place the onions on a sheet pan and bake for 1 hour or until soft.
Make the sauce: In a small hot skillet heat the olive oil and sauté the mushrooms until soft. Add the cooking juices from the onions in the aluminum
foil and the contents of the onion pouch (but not the onions them selves), and heat with the ham and tomato. Season with salt and pepper.
Place onion a small plate and spoon the sauce over and around. Garnish with chopped chives.
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NOTES : If Vidalia onions are not available you can use Maui, Hawaii, or Walla Walla onions
