Vidalia Onions Baked in Tomato Juice and Molasses

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.

I'm also linking this to Full Plate Thursdays at Miz Helens Country Cottage.

Vidalia Onions Baked in Tomato Juice and Molasses
Makes 6 servings
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4 medium Vidalia onions (about 3 pounds)
1 cup tomato juice
1 cup water
2 tablespoons unsalted butter
2 tablespoons regular molasses (not blackstrap)
Kosher salt and freshly ground black pepper

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.