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Baked Texas Trophy 1015 Onions
Texas Trophy 1015 onions are softball-size, very sweet and very juicy. They are
a designer onion in season from mid-April through June.
- 2 Texas Trophy 1015 onions, peeled
- 2 tablespoons white wine
- 1 tablespoon butter, melted
- 1 tablespoon balsamic vinegar (no substitute)
- 1 teaspoon chopped fresh parsley*
- Salt, to taste
- Freshly-ground pepper, to taste
* or 1/4 teaspoon desired dried herbs such as thyme, basil, marjoram
or Fine Herbes
- Cut tops and bottoms off the onions and place in the bottom of a 2-quart covered
- Combine wine, butter, vinegar and desired seasonings in a small bowl; pour over
onions. Sprinkle with salt and pepper.
- Cover dish and bake at 375 degrees F for 45 to 50 minutes or until onions are
very soft, basting with liquid halfway through cooking time. Halve onions. Pour
liquid over onions before serving. Makes 4 servings.
- To grill the onions, cut tops and bottoms off onions and cut into 1-inch thick
slices. Place in shallow pan or zip-type bag. Combine 1 tablespoon olive oil (in
place of butter) with wine, vinegar and desired seasonings; pour over onions and
let marinate several hours.
- Layer onions in a grill basket over medium-hot coals or carefully place slices
directly onto grill. Grill approximately 5 to 7 minutes or until streaked with brown,
basting with marinade occasionally. Carefully turn and cook until other side is
browned and onion is soft.
- Season with salt and pepper to taste.