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4 large mild onions |
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Pell onions, leaving the roots trimmed but intact. Cut 1cm slice from stem to root, but don't cut through the root end. (A skewer stuck through the end will ensure this.) Or, cut nearly through the root, turn and cut again at 45º angles. |
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salt |
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Salt onions, place on baking dish. Sprinkle until there is an excess for coating. Cover lightly with foil, bake 1 to 1 1/2 hours, basting occasionally |
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4 teaspoons red wine vinegar |
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4 tablespoons butter |
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melted |
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2 tablespoons pecans |
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chopped |
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Add pecans to the center of each onion, bake further 1/2 hour |
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pepper |
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season |
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parsley |
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chopped |
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