The Baked Onion Trick
- 1 sweet onion
- 1 teaspoon butter
- 1 beef bouillon cube
Peel the onion. Using a paring knife, cut out a cone-shaped piece from the core, going about 1/2 to 1/3 of the way down through he core. Do not core the onion all the way through. Then, make some cuts inside the hole going into the inside of the onion, without going through the outer skin. This will allow the seasonings to penetrate the onion and infuse it with flavor. Place the butter and then the bouillon cube into the hole. Pack it all down into the hole using the back of a spoon. Microwave for 4 minutes. Let it rest for 1 minute before handling. Carefully remove from the microwave--mmmmm, smells heavenly. Remove the onion from the Stone Wave with a large spoon and place in a large bowl. Cut up the onion. Use it meat toppings or any recipe that calls for sautéed onions. Or make a fabulous onion soup right in Stone Wave.
FRENCH ONION SOUP - Place desired amount of cooked onions (from recipe above) in Stone Wave. Add room-temperature beef stock or beef broth to about 1/4 inch from the top. Sprinkle in some grated parmesan cheese. Add a toasted baguette or some packaged seasoned croutons. Top with a slice of your favorite-cheese such as gruyere, Swiss, provolone or mozzarella. Put on the lid and cook for 1-1/2 minutes.