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4 tablespoons softened butter
3 tablespoons brown sugar
4 teaspoons chopped fresh thyme
4 teaspoons chopped fresh rosemary
2 tablespoons fresh chopped garlic
4 tablespoons beef bouillon
8 tablespoons sherry vinegar
4 large Vidalia onions
8 shitake mushrooms
4 ounces country ham, cut into thin strips
4 tablespoons tomato, blanched, peeled, seeded and chopped fine
2 tablespoons capers
4 teaspoons finely minced chives
2 tablespoons butter
Instructions
3 tablespoons brown sugar
4 teaspoons chopped fresh thyme
4 teaspoons chopped fresh rosemary
2 tablespoons fresh chopped garlic
4 tablespoons beef bouillon
8 tablespoons sherry vinegar
4 large Vidalia onions
8 shitake mushrooms
4 ounces country ham, cut into thin strips
4 tablespoons tomato, blanched, peeled, seeded and chopped fine
2 tablespoons capers
4 teaspoons finely minced chives
2 tablespoons butter
1. Preheat oven to 375F.
2. Peel back onion skin from the flower end back to the root, leaving the skin attached at the root. Cut 4 pieces of aluminum foil into 12-inch squares. Place 1/4 of each of the first 5 ingredients in the center of each piece of foil. Place onion on top with root end facing up. Pull strips of skin up and draw the foil up from the four corners to the center, like a pyramid. Lightly crimp the foil around the “neck” of onion with the skins pulled straight up. Pour bouillon and vinegar into the foil packet.
3. Bake for 1 hour and 10 minutes or until soft. Remove onions from foil and place on serving plates. Reserve juices.
4. Combine butter, shitake mushrooms and ham in a medium sauté pan. Sauté until mushrooms soften. Add the reserved juice from he baked onions along with tomato, capers and chives. Season to taste. Spoon on top of onions.
Created by Chef Jeffrey Buben for Vidalia Restaurant in Washington, D.C.
2. Peel back onion skin from the flower end back to the root, leaving the skin attached at the root. Cut 4 pieces of aluminum foil into 12-inch squares. Place 1/4 of each of the first 5 ingredients in the center of each piece of foil. Place onion on top with root end facing up. Pull strips of skin up and draw the foil up from the four corners to the center, like a pyramid. Lightly crimp the foil around the “neck” of onion with the skins pulled straight up. Pour bouillon and vinegar into the foil packet.
3. Bake for 1 hour and 10 minutes or until soft. Remove onions from foil and place on serving plates. Reserve juices.
4. Combine butter, shitake mushrooms and ham in a medium sauté pan. Sauté until mushrooms soften. Add the reserved juice from he baked onions along with tomato, capers and chives. Season to taste. Spoon on top of onions.
Created by Chef Jeffrey Buben for Vidalia Restaurant in Washington, D.C.
