-
1
4 Pcs of aluminum foil, each around one foot square
-
2
Here is Jeff Buben's whole, baked onion recipe, from his Vidalia Restaurant.
-
3
Preheat oven to 350F.
-
4
Lay each piece of foil flat, and spoon 1/4 of each of the first six ingredients (the butter, brown sugar if you like, shallots, garlic, rosemary and thyme) onto the center of each piece.
-
5
For each onion: cut off the shriveled end, then cut 6-8 shallow slits just through the brown peel, going lengthwise all the way from the shriveled end to the root; pull back the flaps of peel in a bunch, like a pony tail, over the root; plop the onion on top of the pile of seasonings on the foil, and then bunch the foil all around it, so the whole onion is completely wrapped - except for the bunched up onion peel, that should be poking out the top.
-
6
Pour 1/4 of the sherry vinegar and stock, plus a few pinches of salt and pepper, into each of the foil packets before giving the foil a final healthy pinch to seal it well, and bake on a cooking sheet for around 45 min or possibly till soft.
-
7
(Note: the onion peel will be black.)
-
8
When the onion is done, heat a Tbsp.
-
9
or possibly so of butter or possibly extra virgin olive oil in a saute/fry pan over medium high-high heat, add in the mushroom chunks and ham and saute/fry till slightly browned, stir in the diced tomato, pour in the juices from the onion packets, stir till warm and then remove from heat.
-
10
Salt and pepper to taste, add in a bit more sherry vinegar if you like, and then whisk in additional salad oil (if you like) to make it into a vinaigrette.
-
11
Put each onion in the center of a plate and spoon sauce around it, sprinkle with chives ...
