onions should be part of every meal. they are high in fiber and vitamin C. they lack sodium, fat or cholesterol. they can be prepared in many ways and are a standard in many types of cooking worldwide. i found this recipe in Rachael ray’s magazine last year. for my version, i used medium-sized yellow onions.
to prepare this dish: begin by making the crispy topping. i used 1/2 cup of panko bread crumbs in a small bowl, and added garlic and herb seasoning. set this mixture aside for now.
continue with the onion preparation. peel and chop off the top and bottom to 4 yellow onions. place in a heat proof skillet, and add 1.4 cup chicken broth and 1 cup of tap water. cover the pan and slightly vent. cook on the stove top, boiling for about 20-25 minutes. keep a watch to make certain that the liquid does not boil away.
after this time period, drain almost all of the liquid that remains, top the onions with the panko mixture and top each onion with a small bit of margarine.
place under the broiler for 3-4 minutes, watching to see when the topping becomes crispy.
remove and serve alongside a chicken, beef, or pork entrée. i loved these onions.. they were soft, cooked through, delicious, and crispy on top.