The taste of onions can be so sweet

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By Susan Lowery

This week I'm featuring sweet onions, two side dish recipes that I tried recently and was quite pleased with.

The Baked Onions are so simple and delicious, great with grilled meat. (They could be cooked on the grill, too, I guess, though I haven't tried it.)

The Scalloped Sweet Onions are terrific made with Vidalia onions, which are just showing up on the spring market.

Baked Onions

3 large sweet onions




Butter 1-2 cans beef consommé

The number of onions actually depends on the number of people you're serving. Figure three slices per onion, and two to three slices per person. Peel and slice onions crosswise into three slices. Put slices side by side in greased pan. Season each slice with salt, pepper and paprika. Dot generously with butter. (I use 1 T. per slice.) Pour consommé around onion slices to a depth of 1/4 inch in pan. Bake at 325 degrees, uncovered, basting occasionally, for one hour, until stock is absorbed and onions are tender. Serves 4-6.

Scalloped Sweet Onions

3 medium sweet onions

1/4 c. butter

1/4 c. green pepper, chopped

2 T. chopped pimiento *optional

1 c. Swiss cheese, grated (can use cheddar)

1 c. cracker crumbs

2 eggs, beaten

3/4 c. light cream

1 t. salt

1/4 t. black pepper

2 T. butter, melted

2 dashes

Tabasco *optional

Slice the onions and put in skillet with 1/4 c. butter and green pepper and cook till tender. Stir in chopped pimiento. Place half in greased shallow pan. Sprinkle with half the cheese and half the cracker crumbs, then repeat layers of onion and cheese. Beat eggs with cream, salt and pepper. Pour over onions in baking dish. Combine remaining 1/2 c. cracker crumbs with 2 T. melted butter and Tabasco, if using. Sprinkle over the top. Bake at 325 degrees for 25 minutes or till set. Serves 6-8.