Cheesy Onions

Years ago, maybe 40+ years ago, my mom got me hooked on Gourmet Magazine. Every month I would anticipate its arrival, and devour the travel articles and recipes. In those days there was really no magazine that matched it for wonderful travel destinations (with great detail on restaurants and hotels) and fantastic, although often complicated recipes. One recipe that my mom found in the 1960's and has been making ever since, is what I call Cheesy Onions. It was first printed in a story about outdoor barbequeing, and although the barbeque is a great way to make this, you can also do it indoors in the oven. Here's the simple recipe that you will love. Cheesy Onions 4 medium sized onions (Bermuda or Spanish, it doesn't really matter) Parmesean cheese Butter Peel onions, slice off both ends so they're flat on the top and bottom, then slice in 1/4 inch slices. Place a small pat of butter and grated parmesean cheese in between each slice. You should have about 5 slices in all. Reassemble onion so it looks whole. You've got the sliced onion with butter and cheese between slices, put back together at this point. Now, wrap well in aluminium foil, making sure foil is folded so that juices cannot run out of the onion. Place on barbeque and cook until onion is soft. It could take close to an hour. Rotate onion to prevent burning. The oven method is the same except that you cook it in the oven, about an hour. What you have when you unwrap it, is just delicious. Soft, cooked onion, with butter and melted parmesean. What a combination. Enjoy with your favorite meat, fish or chicken. It goes with anything. Another way to make this which will cut down on cooking time is to peel the onion and par boil it for about 5 minutes. Then slice and proceed as above. This should cut oven or barbeque time considerably.