Barbecued Sweet Onions

Ample Bites Barbecued Sweet Onions is an adaptation of a Bobby Flay recipe from his latest book, Bobby Flay’s Barbecue Addiction. I checked this book out of the library a couple weeks ago with the intent of gleaning a few new recipes from one of my favorite celebrity chefs. As I read through the book it became obvious that I needed to add it to my cookbook collection. Thanks to Amazon’s used book sales, Ample Bites now has a copy.

I used Bobby Flay’s concepts and my own barbecue sauce to make my version. I also baked the onions in the oven rather than grilling them.

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Barbecued Sweet Onions
(Adapted from recipe courtesy of Bobby Flay’s Barbecue Addiction, 2013)

Serves 4

4 large, sweet onions such as Vadalia
Extra-virgin olive oil for drizzling
1 1/2 cups chicken stock
1/2 pound thick-cut bacon, finely diced
2 Tbsp fresh flat-leave parsley, chopped
3 green onions, white and green parts, finely chopped

For Barbecue Sauce
½ cup finely chopped sweet onions
2 Tbsp unsalted butter
1 cup tomato sauce
1 cup ketchup
1/3 cup raspberry jelly
¾ cup brown sugar
½ cup honey
1 cup white vinegar
1 Tbsp dry mustard
1 Tbsp paprika
3 Tbsp Worcestershire sauce
3 Tbsp lemon juice
3 Tbsp maple syrup
1 tsp garlic powder
2 tsp freshly ground black pepper
2 tsp chili powder

To make BBQ Sauce: Saute the onions in butter in a medium saucepan until soft. Add remaining ingredients. Bring mixture to a boil over medium-high heat. Reduce heat to low and simmer for 20 minutes.

Preheat oven to 350F.

Slice the tops off onions and hollow them out leaving about a 1/2-inch-thick shell. Slice a little off the bottom of the onions so they sit flat in a pan. Discard the onion cores and center or saute them as a compliment to chops, chicken or steak entree.

Place the hollowed onion shells in a disposable aluminum pan on a rimmed baking sheet and add the chicken stock to the bottom of the pan. Fill the shells with barbecue sauce. Cover the pan with foil and bake for 25 minutes. Remove foil and bake for another 5 to 10 minutes until the onions are beginning to brown and the top of the barbecue sauce filling is beginning to thicken.

While the onions are cooking, in a heavy skillet, render bacon over medium-high heat until the bacon is crispy. Remove the bacon to a paper-towel-lined plate to drain. Degrease the skillet. Add 1 teaspoon extra-virgin olive oil to the same skillet and saute the bacon, green onion and parsley over medium heat for 1 minute. Season with salt and pepper.

To serve transfer the onions to serving plates with the barbecue sauce intact in the centers of the onions, drizzle with olive oil and sprinkle with bacon-green onion-parsley mixture.

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