Baked Sweet Onions Piquant

  • 4 large sweet onions
  • 1/4 cup butter
  • 4 teaspoons Worcestershire sauce
  • 1 teaspoon ground cumin
  • 4 teaspoons brown sugar
  • 1/2 cup chicken broth
  • 1/2 cup dry white wine
  1. Preheat oven to 425°F.
  2. Peel the onions and slice off the stem end. Cut out a 1-inch wide by 3/4-inch-deep cavity in the top of each of the onions, reserving the scraps.
  3. Sprinkle each onion with salt and pepper to taste and divide among the cavities the butter, Worcestershire sauce, cumin and brown sugar. Arrange the onions in a baking dish, add the broth, wine and reserved onion scraps to the bottom of the dish. Bake in a 425°F oven, basting occasionally, for 45 or 50 minutes, or until onions are very tender when pierced with a knife, and golden.

Ready in: 1 Hr 10 Min

Recipe editor Patricia Mitchell