This recipe received it's name from a good friend, Spencer. He lost his hand in a farming accident when he was young. He was always waiting for everyone to get their plates fixed so he could go through and fix his; since it took him so much longer. The onions gave him a freedom to eat by himself, and he fell in love with them.
Rinse the onions well, trim half the dark stems off and the "woody" white end. Be sure to peel off all the stringy layers. What you have left is about six inches long and has a nice balance of white and green. Take a block of cold cream cheese and a knife and cut one slice down the block lengthwise. Then make cuts across to where you have two rows of 10 to 15 squares of cream cheese. Take an onion and a square of cream cheese and press the cheese around the white end of the onion. It should look like sort of like a white sucker. (Yeah, I know it sounds gross, but these are really good) Lay out a slice of ham (Buddig usually has 13 slices per pack; the thinner the meat, the better the results) laying the white cream cheesed end on the corner of the ham slice. Fold the other three edges over the onion top. Sort of like a baby's diaper. Sorry, another gross reference there. Place the finished onion in your container or plate folded sides down and keep chilled. Enjoy!
By Amy Higdon from Fairland, IN
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Another way to do this is to cut the piece of cream cheese to the same length of the onion, push the onion into it & wrap the whole thing in the ham, looks sort of like a cigar. You can eat them that way, or slice them into pinwheels. My aunt made these for a family get-together nearly 35 years ago & I fell in love with them instantly!
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