Unbloomin' Onions

Whole roasted, healthy onions. Isn't it funny how when all you're doing is cooking onions and everyone stops in the kitchen and says, 'Mmm, that smells wonderful - what are you cooking?'. They'll say the same thing when they smell a healthy version of bloomin' onions baking in the oven. The preparation takes just a few minutes, and they cook for 1 1/2 hours, so this is a good Sunday recipe. But first, a little on onions. They're very good for you; packed with vitamin C, potassium, fiber and folic acid and half a cup is only 30 calories. Onions were a staple in prehistoric diets and were cultivated more than 5,000 years ago, probably in China. Onions were so esteemed, they were thought to represent life. In Egypt, paintings of onions appear on the inner walls of the pyramids. And King Ramses IV, who died in 1160 BC, was entombed with onions in his eye sockets. The biggest onion on record weighed 10 pounds, 14 ounces.
For each serving:


1 large onion (I used yellow, but any kind will do)
1 beef bouillon cube
1 teaspoon butter
1 - 2 tablespoons Tia Maria or other coffee liqueur

      The Recipe

Preheat oven to 375 degrees. Peel onion. With a paring knife, carve a hole right in the core of the onion about 1 1/2" across and the same depth. In the hole, place the bouillon cube, butter and Tia Maria. Wrap onion in heavy foil and place in roasting pan. Roast 1 1/2 hours or until very tender.
Serving suggestion: Remove to bowl (delicious juices come with it) and eat on its own with bread for dipping. It's also nice with a steak and a slice or two of tomato.



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