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


  1. Cut tops and bottoms off the onions and place in the bottom of a 2-quart covered casserole.
  2. Combine wine, butter, vinegar and desired seasonings in a small bowl; pour over onions. Sprinkle with salt and pepper.
  3. 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.
  4. 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.
  5. 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.
  6. Season with salt and pepper to taste.

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