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Garlic Baked Onion

Baked onion topped with garlic bang. Mr. Rodgers used to make these at the lease thrown on the campfire. Baked onions are a terrific side to any campfire buffet where everybody pick’n. Whether at the camp or home, with a piece of foil we got ya covered.
Course Side Dish
Style American, Southern, Texan
Prep Time 10 minutes
Cook Time 1 hour
Servings 4
Calories 92kcal
Author Shawn

Ingredients

  • 6 oz onion
  • 2 tbs olive oil
  • 3 tsp garlic (rough chopped)
  • 1 tbs Dawgs Bark

Instructions

  • Get the oven or pit to 350 degrees.
  • Cut the top of onion off.
  • Remove skin. (or leave it)
  • From the top cut part of onion carefully with a knife cut down to bottom of onion just shy of cutting all the way through.
  • Do above twice to make a 4 section pie.
  • Take the onion and put on a piece of foil.
  • With your hands cup the foil around the onion while smashing some of the foil down so the onion will sit upright.
  • You can also take another piece of foil and make a ring to keep onion upright.
  • Field dress your garlic and rough chop it.
  • Put the Dawgs Bark on the garlic and with the side of your knife smash it in to the garlic.
  • Take the smashed garlic and smear on top of onion.
  • Pour some olive oil over the top.
  • Close up the foil over the onion to keep it from loosing moisture.
  • Place the foil package in your cooking vessel for 1 hour.
  • Remove, let cool, and open when ready to eat.

© Texas Butter®

➕ Nutrition
Nutrition Facts
Garlic Baked Onion
Amount Per Serving (355 g)
Calories 92 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Sodium 1147mg50%
Potassium 86mg2%
Carbohydrates 7g2%
Fiber 1g4%
Sugar 3g3%
Protein 1g2%
Vitamin A 5IU0%
Vitamin C 3.8mg5%
Calcium 20mg2%
Iron 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.
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Hay yall! Don’t be afraid to adjust or substitute ingredients to your taste. These recipes didn’t come from a written measured recipe. They are made, noted, measured on the fly, then pumped up here when time permits and most importantly only if they tasted good.

If you don’t have any Texas Butter I guess we’ll overlook it if you use what’s in your pantry. Be sure to ask how something turned out or you have questions. Expect grammar errors, these are not checked much other than what my browser flags. Well, in general I can’t spell worth a crap. Thanks – Shawn

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Brisket rub that's also your steak's best friend, Dawgs Bark