It's April and the Texas 10-15 Sweet Onions are back in season! This is an all time favorite of mine. You can use this same recipe with the Georgia Vadalia and the Washington Walla Walla onions.
2 Jumbo 10-15 Sweet Onions
2 ounces of butter
1/4 cup water
2 tablespoons Worcestershire sauce
1/2 teaspoon seasoning salt
1/4 teaspoon lemon pepper
1/4 cup bread crumbs
1/2 cup grated Parmesan cheese
Peel the onions, remove the stem, trim the top and bottom of the onion slightly so it will sit flat (without rolling) on either end. Slice the onions in half. Place the onion halves in baking dish with the round end to the bottom. Add water and top the onions with all the ingredients above. Bake at 375 for 45 minutes and serve.
This serves 4 and it make a great substitute for a baked potato.
Texas A&M University spent 10 years perfecting the Texas 1015. Here is some information I found on a Texas Aggie website you may find interesting:
"Texas 1015 SuperSweet Onions - The Sweetest In Its Class
The 1015 SuperSweet Onion, named after its recommended planting date of October 15, was introduced by the South Texas onion industry in 1985 after 10 years of research. It is the sweetest, mildest onion anywhere in the world.
Texas 1015 SuperSweets are available from mid-April through May and are predominantly single-centered, making them ideal for large, uniform-size onion rings. They also grow to softball-size proportions, often weighing in at one pound or more each and measuring over four inches in diameter. The optimum-size eating onion - in terms of mildness and sweetness - measures three to four inches in diameter and weighs 14 to 16 ounces.
Great Taste and Healthful, Too
Texas sweet onions not only taste great, they're good for you, too. Onions have naturally occurring compounds that have been reported to lower blood pressure and reduce cholesterol levels in the blood. They also contain quercetin, an antioxidant that has been found to inhibit the growth of some cancer cells. Another healthful bonus: Onions are low in calories and are a good source of vitamin C."
Originally posted 4/03/08
This is an absolutely delicious Costa Rican staple that used to be served at every evening meal. Now it is served anytime. You will find i...
When I first lived in Costa Rica almost 40 years ago every home and restaurant used a "Chorreador de Café" to make the best tastin...
(español, ver mas abajo) Costa Rican Chorreadas are quick and easy to make, especially if you have lots of fresh corn on hand. There are ...
"Bizcochos" or "Rosquillas de Queso", a traditional Costa Rica snack food, are corn meal cheese rings. Usually, bizcoch...
This week we tried something we'd never done before, we brined a fresh ham and cooked it outdoors, in our wood fired stone oven. All I ...
John has really enjoyed "platano maduro" and the many ways it can be served. This simple recipe has become one of his favorites f...
Many years ago I was served “Pumpkin Soup” while on vacation in Jamaica. I have never forgotten the wonderful party in my mouth with the i...
Ingredients: 2 ripe plantains (platano maduro) Note: The skin will be almost black. 1 tablespoon butter or margarine 1 cup milk 2 tables...
This past month we spent a week in Texas visiting friends and family. The friends we stayed with offered us some of the new Flour & Co...
Every now and then I miss some of the great Tex-Mex food we enjoyed in Houston. Finding canned enchilada sauce here in Costa Rica has p...