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How to Make a Butter-Baked Onion
Ingredients
  • subheading: Traditionally Vidalia onions are favored for this preparation, but any mild or sweet onion will do. The peeled, slightly cored allium is stuffed with butter and your favorite bouillon, then baked until it is falling-apart soft. There’s no charring, no caramelizing-just a humble, retrained allium, gently cooked in the laziest compound butter. To make it, you will need:
  • 1 onion
  • 1 tablespoon + 1 teaspoon butter
  • 1 bouillon cube or 1 teaspoon of Better Than Bouillon (any flavor, but the roasted beef one with bring major French onion soup vibes)
Steps
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