Barbequed Onions

Kathryn Nutt, Lillie School

  • 1 large Bermuda onion
  • 2 Tbsp barbeque sauce
  • 4 Tbsp flour
  • 1 Tbsp chili powder
  • 1 Tbsp butter or oleo

Peel onion. Cut off ends well down into onion to get large slices 1/4 inch thick. Separate onion slices into rings. Spread well with barbeque. Dust well with flour on both sides and sprinkle chili powder over both sides. Place rings on greased flat biscuit sheet; brush lightly with melted butter or oleo and brown in broiler under a medium flame until golden brown, turning only once.





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