Peel onions but leave them whole. Place the peeled onions in a large pot and add the chicken stock. Bring to a boil, over, and simmer gently for 30 minutes. Carefully drain the onions, reserving the stock for another use. Place the onions in a shallow oven proof baking dish so that they fit comfortably. Combine the melted butter, paprika, black pepper, salt, and pour the mixture over the onions. Turn the onions so that they all are coated with the seasoned butter mixture. Bake in a preheated 400 oven for 15 minutes. Mix together the ingredients for the crumb topping and sprinkle it over the onions and bake for 15 minutes more. busted by sooz Posted to recipelu-digest Volume 01 Number 179 by James and Susan Kirkland
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|Serving Size: 1 Serving (4999g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1151 (30%)|
|Amt Per Serving||% DV|
|Total Fat 127.9g||170 %|
|Saturated Fat 55g||275 %|
|Monounsaturated Fat 42.3g|
|Polyunsanturated Fat 20.4g|
|Cholesterol 271.9mg||84 %|
|Sodium 13317.3mg||459 %|
|Potassium 6119.9mg||161 %|
|Total Carbohydrate 489.9g||144 %|
|Dietary Fiber 34.3g||137 %|
|Sugars, other 455.6g|
|Protein 165g||236 %|
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Calories per serving: 3786
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