We tend to think of onions as an ingredient — but rarely give it a starring role on the plate. Steam-baking brings out the sweetness in this phenomenal root vegetable, which is so beneficial for our health in general. Anti-microbial, great for the heart, an anti-cancer powerhouse… there’s really no end to onion’s virtues.
Paired with garlic, butter and paprika, this onion dish is an easy addition to many menus. I like it paired with proteins, bean or grain-based dishes, and in combination with other vegetables.
1. Preheat oven to 375°F.
2. Melt 2 TB sweet butter in a small sauté pan.
3. Add 2 cloves of minced or crushed garlic and a 1/2 tsp of smoky paprika. Let warm through for 1–2 minutes.
4. Peel 2 medium or 3 small Vidalia onions. Cut off the ends, and then cut in half.
5. Place the onions in a baking pan, and spoon the garlic over them.
6. Add 2–3 TB vegetable broth or water in the sauté pan to collect the remnant butter and garlic. Pour the liquid into the bottom of the dish, and cover the dish with aluminum foil.
7. Bake for approximately 30 minutes.
You can serve these whole, or cut them up as a topping/addition to other dishes.