Mary Engelbreit's Home Companion


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Ingredients
For each serving

1 medium yellow onion
1/2 teaspoon Hot-&-Spicy Mix
1/2 teaspoon butter
1/2 teaspoon olive oil
Salt

By Nicki Dwyer • Prop Styling By Kathy Curotto • Photography By Eric Johnson • Art Direction By Marcella Spanogle

Roasted Onion
This is an easy accompaniment to any grilled or roasted meat. If all you have is a large onion, peel it, cut it in half, and proceed with recipe. Halved onions take less time to cook.

Preheat oven to 400˚. Peel onion, cut off root and stem ends. Cut an X in one end of the onion. Place in a small baking dish and sprinkle with seasoning. Top with butter and olive oil and roast for 50 minutes, or until browned and softened in the middle. Sprinkle with a little salt.

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Almond Cake with Raspberry Sauce
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