Roasted Vidalia Onions

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Sorry its been a bit since the last post but we just finished the September showing of the Brimfield Antiques & Collectables Market and it has been a whirl wind… Between working at the bank and the flow of helping people who come from as far as Germany, France, Ireland, Sweeden, etc. it gets overwhelming! I am not complaining in the least being the fact that I love the excitement of new people in town as well as hearing all of their stories of where they came from, why they are drawn to the market, and of their recent travels… its just exhausting!

On a lighter note, I took this weekend as well as tonight after work to make an easy dinner and just kick back. Currently Dave (my roomie) is on the guitar, Mikey (the boyfriend) is reading behind me, and I am simply lounging on couch with my little mountain lion of a cat  Saki, our pup Sadie, and my glass of vino…. doesn’t get much better than this!

With that said, here is something I made last week and didn’t get to finishing the post. What can I say…. other than here it is!

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Ingredients

5 Vidalia Onions

5 Tbsp Butter

4 Tsp Beef Bouillon Granules

Fresh Parsley

Preheat your oven to 350 F.

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Slice the tops and bottoms off of your onions and peel the outer layers off,

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Using a melon scooper, or whatever is convenient for you, scoop out a pit about 1″ deep.

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Tada!

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Place onions in a baking dish and divide the butter equally into each cavity.IMG_4285

Then divide the bouillon granules equally amongst the onions as well! (don’t judge based on my bouillon job in the pictures… it added too much resulting in my roasted onions being on the saltier side… not ideal)

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Mince up the parsley and set aside.

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Bake at 350 F for about 45 minutes or until nice and tender.

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Top with minced parsley.

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Then enjoy!

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Almost like a lazy french onion soup!

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