This week we decided we were going to get crazy.
We decided we were going to put ketchup on onions.
These are Deviled Onions!
AuthorRetroRuth
From Red Magic Recipes, Heinz, 1956
Tested Recipe!
[cooked-sharing]
Cook onions in boiling water 30 mins or until tender. Drain.
Heat oven to 350 degrees (moderate). Place onions in a shallow baking dish.
Combine ketchup and remaining ingredients; pour over onions.
Bake 30 minutes, basing occasionally.
Yield: 4 servings
Ingredients
Directions
Cook onions in boiling water 30 mins or until tender. Drain.
Heat oven to 350 degrees (moderate). Place onions in a shallow baking dish.
Combine ketchup and remaining ingredients; pour over onions.
Bake 30 minutes, basing occasionally.
Yield: 4 servings
Notes
Just in case you decide to get all crazy with the onions and ketchup yourself, make sure you leave the root end on the onion when you are boiling it, otherwise they will just all come apart in the water. Trust me on that one. When you are finished boiling them, then you can cut off the root end.
Mmmm…spicy!
If you look at it sideways, you can totally pretend it is a baked apple. I think.
“Is this just an onion with ketchup on it?”
“Yes! Taste it, I bet you’ll love it.”
“Why do you lie?”
“You don’t have to eat it all at once!”
“Mmphf.”
“Wait, are you smiling?”
“This isn’t bad at all, actually. It’s fine.”
The Verdict: Fine
From The Tasting Notes –
Not exactly the dish of the year, but this actually turned out just fine. For some reason I was expecting this to be gross, but it was just onions and ketchup, so how bad can it be? Totally bland, so if you are looking for anything “deviled”, you had better look elsewhere. Or maybe the deviled term was just referring to the color? Anyway, this basically tasted like a cooked onion with hot ketchup on it. Would be good as a side dish for meatloaf.
I would eat it. BUT would probably use a thick pasta sauce with mozzarella strips melted on top! So much of the retro stuff makes a good base to start from.EVOLUTION. I will try it.
My grandmother used to make this all the time to serve with COLD roast beef. She always added quite a few dashes of worcestershire sauce, which of course went well with the beef!
This reminds me of something my grandmother made, which was round slices of onion, topped with ketchup and baked. It was called “Baked Red Onions”. She served it as a side dish whenever she served hot dogs and hamburgers. As you might imagine, they were tasty as a topping on burgers!
I’d be afraid of the onions going bland while being boiled, but maybe that’s unfounded, based on cooking tripe with onions and on making stock. I think I’d use something less cloying than ketchup — but again, what do I know? Maybe the onion flavor would mitigate that.
Again, more bravery than I have.
Sounds like the “stoner” food from the 70s when ketchup and onions were the ONLY thing in the house to eat. .
Up the pepper and toss in some horseradish. My mother served this with pot roast. But horseradish is so popular in my family, we give it as gifts.
You know, I saw a pasta sauce recipe like this – just tomatoes, a whole peeled onion and butter. It wasn’t bad.