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Baked Onions


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  • 4 large sweet onions
  • 1 cup beef broth
  • 1/4 cup fine dry bread crumbs
  • dash salt
  • dash black pepper or seasoned pepper blend
  • dash garlic powder, optional
  • 1 tablespoon grated Parmesan cheese, or more, to taste
  • paprika
  • 1 to 2 tablespoons butter


Peel onions and remove a small slice from the top of each. Bring a large saucepan or kettle of water to a boil; add onions and cook for about 10 minutes, leaving them firm but not crunchy. Drain and let onions dry; place in a deep casserole dish, flat tops up. Pour beef broth over the onions. Mix breadcrumbs with salt, black pepper, garlic powder, and grated Parmesan cheese; put 1 tablespoon of the mixture on each onion top. Sprinkle each onion with a little paprika and top each with a slice of butter. Bake at 350° for about 30 minutes, or until the onions are tender, basting a few times with the beef broth. If the topping browns too quickly, cover dish loosely with foil.
Serves 4.

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