Chef Jeffrey Buben's Baked Onion

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I haven't tried this but it sounds terrific.

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Steps

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Preheat oven to 350 degrees.

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Lay each piece of foil flat , and spoon 1 / 4 of each of the first six ingredients onto the center of each piece.

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For each onion: cut off the shriveled end , then cut 6-8 shallow slits just through the brown peel , going lengthwise all the way from the shriveled end to the root.

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Pull back the flaps of peel in a bunch , like a pony tail , over the root.

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Plop the onion on top of the pile of seasonings on the foil , and then bunch the foil all around it , so the whole onion is completely wrapped -- except for the bunched up onion peel , which should be poking out the top.

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Pour 1 / 4 of the sherry vinegar and stock , plus a few pinches of salt and pepper , into each of the foil packets before giving the foil a final pinch to seal it well , and bake on a cooking sheet for around 45 minutes or until soft.

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When the onion is done , heat a tbsp or so of butter or olive oil in a saute pan over medium high-high heat , add the mushroom chunks and ham and saute .

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Ingredients

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butter, brown sugar, shallots, garlic cloves, fresh rosemary, fresh thyme, sherry wine vinegar, beef stock, vidalia onions, olive oil, shiitake mushroom caps, smithfield ham, chives, tomatoes, salt & freshly ground black pepper, aluminum foil