Serves: 8
Total Calories: 171
Cut the bottoms of the onions so they will set level and place in a 12-inch Dutch oven. With a paring knife, score the top of each onion twice at least halfway through. Drizzle a little olive oil over the top of each onion. Bake for 30-40 minutes with 6-8 briquets underneath and 16-18 on the lid. At this point remove the lid of the Dutch and spoon about a teaspoon of pesto over each onion and bake for another 10 minutes. Top with a teaspoon of fresh grated Parmesan cheese and serve.
This Baked Onions With Pesto recipe is from the Cee Dub's Ethnic & Regional Dutch Oven Cookin' Cookbook. Download this Cookbook today.
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