Recipes

It’s gonna be COLD tomorrow, so grab your life-sized poster of gaylord, put on your apron and get ready to make these easy breezy baked onions or baked yung-yuns as my middle bean calls them-he also claims I am trying to kill him when I bake these-I can assure you no one has died from eating them. If you like french onion soup you will LOVE these baked onions.

Here’s what you will need

2 medium yellow onions(one for me, one for gaylord)

2 beef bouilion cubes

Butter(lots and lots of bootylicious butter)

2 large pieces of tinfoil(you may want to double wrap these babies)

Optional ground black pepper

Preheat oven to 350

Cut both ends off onion, peel off that outside layer, then with a small pairing knife carve out a hole in the center of the onion-fill that hole with some butter, then push in that lil beef bouilion cube then add more butter-yum I can smell them already.

 Take your knife and make 4 slits down, around the lil beauty-careful to not cut all the way through-but far enough that when it bakes it will flower out a bit. Place on the tinfoil, sprinkle with freshly ground pepper, throw in a lil more butter and wrap them babies up.

Bake for about 25-30 mins-you may want to place them on a baking sheet or put a baking sheet on the lower rack to catch the escaping butter. They are done when the bouilion is fully disolved and the onion is pretty transparent. Carefully open  up your tinfoil and place onion in a bowl pouring the remaining juices over the onion.

Enjoy~