Wednesday, May 30, 2012

Country Style Barbecued Onions

     Another winner from Bush's Beans, this recipe for Country Style Barbecued Onions is an excellent dutch oven dish and something everyone will love at your next cook out.  The recipe calls for 8 medium onions but 7 large onion halves just fit in my 12 inch oven.  With 12 coals in a ring around the bottom and around 28-30 on the lid, they were ready in 35 minutes.  I would suggest cutting off the top third of your onions, that way they will be deeper, will hold more filling and less apt to fall apart as they are baking.  Leave the root end on the bottom, you may have to nestle them in closely to keep them upright.  A very tasty and fancy way to dress up baked beans, you could use your favorite flavor, brand or recipe to fill the sweet and delectable onions.

Country Style Barbecued Onions
8 medium Vidalia onions or other sweet onions
1 28 oz. can Bush's Country Style Baked Beans
1/2 cup chopped onion, from centers of onions
1/4 cup brown sugar
1 tsp mustard
1/2 cup barbecue sauce
4 Tblsp butter, cut into 8 pieces
2-4 strips bacon, precooked, cut into 8 pieces
Freshly ground black pepper, to taste

     Lightly oil or spray 12 inch or larger dutch oven.
     Cut off top third of onions, leaving root end intact.
     Peel and hollow out root end of onions.
     Chop centers of onion to equal 1/2 cup.
     In medium bowl, combine baked beans, onions, brown sugar, mustard and barbecue sauce.
     Spoon baked bean mixture into onions.
     Place side by side in prepared dutch oven.
     Top each onion with piece of butter, ground pepper and piece of bacon.
     Bake at 400 degrees for 30-35 minutes or until onions are tender.
     Serve with slotted spoon.

Top filled onions with butter and bacon

Bake at 400 degrees for 30-35 minutes

Baked beans served in  sweet, succulent onions

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