Onion Pockets
1 onion
1 TBS butter or margarine
1 TBS bouillon granules or 1 bouillon cube (beef or chicken to preference)
Aluminum foil
Preheat oven to 375-degrees F. Peel onion; carefully remove root end and top with a sharp knife. Make a small hole in the top of the onion with the knife; do not cut all the way through. Place bouillon granules or bouillon cube in the hole; top with the butter. Place onion on a sheet of aluminum foil; pull up sides of the foil to create a "package," pinching it closed on top. Place on a cookie sheet or baking dish; bake for forty-five minutes to one hour (baking time will depend on size of the onion). Using oven mitts, place foil package into a bowl; allow to cool for about five minutes before unwrapping foil. Pour remaining juice from foil packet over the top of the onion. Makes one serving.
*Onion Pocket images (C) Shenanchie (2015). Click on image to view larger size in a new window.
Note: Recipe derived from "A White House Garden Cookbook" by Clara Silverstein.
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