Baked Stuffed Vidalia Onions Recipes

ROASTED VIDALIA ONIONS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Peel and core onions, then slice halfway through. Place onions on sections of aluminum foil large enough to wrap them completely. Place a bouillon cube in the center of each onion; place pat of butter on top. Season with salt, pepper, and paprika. Wrap the onions in foil.
• Roast in preheated oven for 15 minutes.

BAKED VIDALIA ONIONS

Steps:

• Quarter onions halfway through and open slightly. Place each on a 18x12-in. piece of heavy-duty foil. Place 2 teaspoons butter in center of each onion; sprinkle with salt, pepper and, if desired, garlic salt. Fold foil to seal tightly. Bake at 350° until onions are tender, 50-60 minutes. Open foil carefully to allow steam to escape.

STUFFED VIDALIA ONIONS

Steps:

• Preheat the oven to 400°F. Line a small baking pan with foil.
• Cut 1/2" off the top of each onion; slightly trim the bottoms so that the onions stand upright. Place the onions, cut side up, in the prepared baking pan and coat with cooking spray. Bake for 1 hour, or until soft. Set aside for 15 minutes, or until cool enough to handle.
• Reduce the oven temperature to 350°F.
• Remove and discard the onion peels. Using a spoon, scoop out the onion centers, leaving a 1/2" shell. Chop the centers and reserve 1 cup for the stuffing; save the remainder for another use.
• Heat the oil in a large nonstick skillet over medium heat. Add the zucchini, garlic, thyme, basil, and the 1 cup chopped onions. Cook for 6 minutes, or until the zucchini is softened and most of the liquid has evaporated. Remove from the heat and stir in the bread crumbs, pine nuts, 2 1/2 tablespoons of the cheese, salt, and pepper.
• Divide the filling among the onion shells. Place the onion shells in the same baking pan and top with the remaining 1/2 tablespoon cheese.
• Bake for 20 minute, or until golden.

CHEESE-STUFFED SWEET ONIONS

Steps:

• Peel onions. Cut a 1/2-in. slice off top of each onion; remove centers with a melon baller, leaving 1/2-in. shells. Chop removed onion, reserving 3 cups (save remaining onion for another use). Mix together goat and blue cheeses, minced thyme and reserved onion; spoon into onions., Place onions and stock in a 6-qt. slow cooker; drizzle with oil. Sprinkle with salt, pepper and Romano cheese. Cook, covered, on low 4-5 hours or until onions are tender. Cut in half to serve; sprinkle with thyme leaves.

BAKED VIDALIA ONIONS

Steps:

• Preheat oven to 425 degrees F.
• With a sharp knife, cut out a 1 inch in diameter by ¾ inch deep cavity in top of onions, reserving scraps.
• Season each onion.
• Combine butter, Worcestershire Sauce, cumin and sugar.
• Fill cavities of onion with the butter mixture.
• Arrange onions in baking dish, add broth, wine and scraps to dish and bake, basting occasionally, for 45 minutes to 1 hour, or until very tender.
• Serve as a first course.

BAKED STUFFED VIDALIA ONIONS

Steps:

• Preheat the oven to 375°F.
• Trim a slice, about 1/2-inch thick, from the root end of each onion. Peel away the papery skin and place the onions in a covered, microwave-safe dish with about 1/4-inch of water in the bottom. Microwave at 80% power for 4 to 4-1/2 minutes. Remove from the oven, drain off the water and let stand, uncovered, until cool enough to handle.
• To begin removing the inner layers of the onion, insert a fork into the center through the cut end, about 1-inch deep. Twist to separate the layers, pull upward gently, remove and set aside. Repeat with additional layers until you are left with a hollow shell about 3/8-inch thick. This could be one or two remaining layers, depending on your onion.
• Chop the reserved onion into 1/2-inch dice. Melt the butter in a large pan over medium heat. Add the onions and cook until softened completely, about 2 minutes. Season with salt and pepper, then sprinkle the flour evenly over the onions, tossing to coat. Continue to cook, stirring constantly, until the flour begins to turn uniformly golden in color, about 3 minutes. Slowly add the white wine and stir to combine thoroughly. Stir in the half-and-half and continue cooking until the mixture is thickened and smooth, about 3 additional minutes. Taste and adjust the seasoning if desired
• Using a spoon, fill the onion shells with the creamed mixture, pressing down gently with each spoonful. Top with the breadcrumbs, dust with a bit of paprika for color, and place in the oven for 8 to 10 minutes, or until the crumbs have browned.

BAKED VIDALIA ONIONS

Steps:

• Preheat oven to 350 degrees.
• Slice and separate onions into rings.
• Cover with water and boil for 1 minute.
• Drain and put into a 8x8 baking dish.
• Combine egg, cream, salt and pepper and pour over onions.
• Top with cheese and sprinkle with paprika.
• Bake for 25 minutes.