Onion Babies

Onions are inexpensive and readily available. Most often we add them to a recipe which for added flavour, but these little onions stand on their own. It’s all about the little pickling onion which is a dry small brown or white onion, which is easy to find. The next time you are looking for that perfect little addition to barbecued steak or chicken, or to add to a hot appetizer tray try these! Thyme and bread crumbs are baked crisp on top of these mild tasting onion babies. I think you’re going to like these!

Ingredients:

• 12 pickling onions, trimmed and peeled
• 1/2 cup panko bread crumbs
• 1/2 cup fresh bread crumbs
• 2 tbsp thyme leaves, (not thyme powder)
• several grinds of salt and cracked pepper
• 3 tbsp butter, melted
• olive oil,

Method:

1. Heat oven to 375º. Peel and trim on end of onions.
2. Place onions in a small sauce pan with a an inch of boiling water. Allow onions to cook for 3-4 minutes, until they just start to open.
3. Carefully using a slotted spoon take the onions out of water and place on a baking dish. Stand them as best you can so the end that looks most like a ‘blossom’ is standing up.
4. Combine bread crumbs with the melted butter, thyme leaves, salt and pepper.
5. Using a small spoon top the tender onions with the crumb mixture, carefully pressing it into the layers of the onions.
6. Drizzle each onion with a little bit of olive oil and bake for 15 minutes, or until the bread crumbs are golden brown. Serve these little onion babies hot!

From Mennonite Girls Can Cook