Recipe courtesy Sandra Lee
This goes great with Tart and Tangy Steaks also by Sandra Lee (see separate recipe).
Ingredients:
4 large sweet onions, peeled
2 cups frozen mixed vegetables
2 T herb garden seasoning (McCormick)
1/2 C shredded cheddar
4 T butter, cut into 4 pieces
Directions:
Preheat grill to medium heat.
Slice off the top third of each onion and set aside; save tops. Slice an "X" in the inner 2/3 of each onion. Using a spoon remove the inside of the onion forming a bowl. Dice the removed inner section of the onions and set aside.
In a medium bowl combine the veggies, diced onion, seasoning and cheese. Evenly divide the mixture into each onion bowl. Top each filled onion with a pat of butter.
Cover the onion with its original top. Wrap with 2 layers of foil and place on the grill or in a preheated 400 degree oven. Grill or bake for 20-30 minutes or until onions are tender.
*You'll want to adjust this to make one onion per person.
This goes great with Tart and Tangy Steaks also by Sandra Lee (see separate recipe).
Ingredients:
4 large sweet onions, peeled
2 cups frozen mixed vegetables
2 T herb garden seasoning (McCormick)
1/2 C shredded cheddar
4 T butter, cut into 4 pieces
Directions:
Preheat grill to medium heat.
Slice off the top third of each onion and set aside; save tops. Slice an "X" in the inner 2/3 of each onion. Using a spoon remove the inside of the onion forming a bowl. Dice the removed inner section of the onions and set aside.
In a medium bowl combine the veggies, diced onion, seasoning and cheese. Evenly divide the mixture into each onion bowl. Top each filled onion with a pat of butter.
Cover the onion with its original top. Wrap with 2 layers of foil and place on the grill or in a preheated 400 degree oven. Grill or bake for 20-30 minutes or until onions are tender.
*You'll want to adjust this to make one onion per person.
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