10 Vidalia Onions 1/4 stick of Butter1 bunch of Thyme
Salt and Pepper to taste
Serving is based on number of onions, make as many as you need and adjust ingredients to match.
Cut the tops and bottoms off of all the onions and peel off the skin.
With a melon baller or small spoon, create a well in each onion, that goes about half way down.
Cut up butter into small pieces and remove the thyme leaves from the stems.
Salt and pepper each onion and then stuff them with the butter and thyme.
Adapted from Elises Kitchen
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This recipe was most recently featured in
Boston Organics Newsletter No. 19 of 2013.