Great Great Aunt Jessie’s 1940s Grilled Onion Halves
This delightful recipe for Grilled Onion Halves, lovingly passed down from my Great Great Aunt Jessie, finds its origins in the Courier Journal, dated February 20, 1949. A fantastic accompaniment to “Braised City Chicken,” these onions are surprisingly sweet with a subtle hint of onion essence that will delight even those who might shy away from this humble vegetable. The preparation is simple and the results are nothing short of delectable, making it a splendid side dish that complements a variety of meals.
Ingredients
| Ingredient | Quantity |
|---|---|
| Sweet onions | 2-3 |
| Sugar | To taste |
| Butter | To dot or brush on |
| Salt | To taste |
| Pepper | To taste |
Nutritional Information (per serving)
| Nutritional Component | Amount |
|---|---|
| Calories | 23.1 |
| Total Fat | 0 g |
| Saturated Fat | 0 g |
| Cholesterol | 0 mg |
| Sodium | 1.6 mg |
| Total Carbohydrates | 5.6 g |
| Dietary Fiber | 0.8 g |
| Sugars | 2.4 g |
| Protein | 0.5 g |
Instructions
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Preparation of Onions: Begin by peeling the sweet onions, taking care to remove any dry or papery skin. Next, place the onions in a pot of boiling water and parboil them until they are just underdone. This step typically takes about 10-15 minutes, depending on the size of the onions. If you prefer an even milder flavor, consider changing the water halfway through the parboiling process. This technique is not essential, as the onions will still retain their sweetness.
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Cooling and Cutting: Once the onions are tender but not fully cooked, drain them and allow them to cool until they are safe to handle. With a sharp knife, carefully cut each onion in half, taking care to maintain the shape and integrity of the onion halves.
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Flavoring the Onions: When ready to serve, sprinkle a light dusting of sugar over the cut sides of the onion halves. This step enhances the natural sweetness of the onions, creating a delicious caramelized flavor when grilled. Afterward, season with salt and pepper to taste.
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Butter Application: For an added layer of flavor and richness, dot or lightly brush the cut sides of the onions with melted butter. This will help them achieve a beautiful golden-brown color when grilled.
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Grilling the Onions: Place the prepared onion halves under the broiler in your oven, ensuring that they are positioned close enough to the heat source to achieve browning without burning. Broil the onions until they are nicely browned on top, which should take about 5-7 minutes. Keep an eye on them, as broilers can vary in intensity. If needed, add more melted butter during this process for extra flavor and moisture.
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Serving Suggestion: Once the onions are perfectly grilled and have a delightful caramelized exterior, remove them from the oven. They can be served immediately alongside your favorite main dish, particularly the braised city chicken, for a meal that is both comforting and nostalgic.
This recipe embodies the essence of simple yet flavorful cooking that Great Great Aunt Jessie cherished. It’s not just a dish; it’s a reminder of cherished family traditions and the joy of sharing meals with loved ones. Enjoy this classic recipe that is sure to impress at any gathering, while also being incredibly easy to prepare.
