Is there anything better in the spring than that first Vidalia onion, well maybe asparagus. This is a perfect side dish with roast pork, ham, or chicken. For a slightly different flavor, us maple syrup instead of molasses.
Vidalia Onions Baked in Tomato Juice and Molasses
4 medium Vidalia onions (about 3 pounds)
1. Preheat the oven to 400 degrees F.
2. Halve the onions lengthwise, keeping the root ends intact, and peel. Arrange them, cut sides up, in a 9x13-inch baking dish.
3. In a saucepan over medium-high heat, bring the tomato juice, water, butter, molasses, and salt and pepper to taste to a boil, stirring occasionally. Pour over the onions.
4. Bake the onions, uncovered, basting every 30 minutes, until browned and very tender about 1 hour and 30 minutes.