I am always looking for good side dishes. This is a great way to cook up onions. These have a wonderful crumb topping and are slow roasted in a chicken broth for lots of extra flavor.
These make a wonderfully flavorful side!
- 6 medium yellow onions
- 2 quarts chicken stock
- 3 Tablespoon butter, melted
- 1/2 teaspoon paprika
- 1/4 teaspoon freshly ground pepper
- 1/4 teaspoon salt
- Crumb Topping
- 2 tablespoon butter, melted
- 1/2 cup breadcrumbs
- 1/2 teaspoon salt
- 1/8 teaspoon dried thyme, whole
Peel onions but leave them whole. Place the peeled onions in a large pot and add the chicken stock. Bring to a boil, cover, and simmer gently for 30 minutes. Carefully drain the onions, reserving the stock for another use. Place the onions in a shallow oven proof-baking dish so that they fit comfortably. Combine the melted butter, paprika, black pepper, salt, and pour the mixture over the onions. Turn the onions so that they all are coated with the seasoned butter mixture. Bake in a preheated 400 oven for 15 minutes.
Mix together the ingredients for the crumb topping and sprinkle it over the onions and bake for 15 minutes more.Print Recipe