Laun/Pruett Recipe Collection
Mary Ann's baked onions (good with French dip sandwiches)

1 large Vidalia onion per person
1 tablespoon (or more) butter per onion
1/2 teaspoon salt per onion
1/4 teaspoon black pepper per onion

Remove outer skin of each onion. With a sharp knife, remove a very thin slice from bottom of onion to remove root end and to allow onion to sit flat. Quarter onion, almost cutting down to core, but not quite. Bake at 350 degrees F for about an hour. Some people like to doll up their onions a bit, adding grated Cheddar cheese and garlic salt, or crisp fried bacon, or all three. Others like a dash of Worcestershire sauce and still others prefer a dash of soy sauce.

Recipe courtesy of Savannah Scottish Games and Highland Gathering,
Savannah GA. [Internet]