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Great Great Aunt Jessie's 1940's Grilled Onion Halves

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“Another from great great aunt Jessies files. This one is from the Courier Journal, February 20, 1949. It is served with "Braised City Chicken". I actually made this myself and it is very sweet with just a hint of onion essence. Don't be scared off by onions! It is a fantastic side dish!”

Ingredients Nutrition


  1. Peel and parboil onions until just underdone.
  2. If you like even a milder oniony flavor then bequeathed to them by nature, change the water about twice during their parboiling period (I didn't find this necessary at all).
  3. Drain, and when cool enough to handle cut in halves.
  4. Just before they are served, sprinkle sugar very lightly over the cut side.
  5. Season with salt and pepper and either dot of brush lightly with melted butter.
  6. Place under broiler until they're nicely browned on top, adding more butter if necessary.

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