Vidalia Onion Stuffed Baked Potatoes With The Deens List Of Toppings Recipes

FRIED VIDALIA ONION

Steps:

• Heat oil in a deep-fryer to 350 degrees F.
• Whisk together the egg and the milk in a medium sized bowl.
• In a separate bowl combine the flour, salt, peppers, oregano, thyme, and cumin.
• Slice 1/2-an inch off the top of the onion and the bottom of the onion. Slice the onion in half, about 3/4-of the way down without slicing all the way through. Slice into quarters, then into 1/8s. Repeat this until you have cut the onion into 14 sections. Spread the "petals" of the onion apart and dip the onion in the milk mixture. Then coat it liberally with the dry ingredients. Separate the "petals" and sprinkle the dry coating between them.
• Place the battered onion in the hot oil and fry until golden brown, about 10 minutes. Remove to a paper towel lined sheet tray and season with salt and pepper.
• In a small bowl, combine ingredients and whisk together. Season with salt and pepper, to taste. Serve with Fried Vidalia Onion.

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.

VIDALIA ONION BAKE

Steps:

• Preheat oven to 325°. In a large skillet, saute onions in butter until tender and liquid has evaporated. Place half the onions in a greased 2-qt. baking dish; sprinkle with half the cracker crumbs and cheeses. Repeat layers., Bake, uncovered, 20-25 minutes or until golden brown.

SEAFOOD STUFFED VIDALIA ONIONS

Steps:

• Preheat oven to 350°F Peel the onions and cut off tops. Using a sharp knife, score center of each onion. Using a small spoon, scoop out center leaving the two outer layers intact to create a 'bowl' (similar to gutting a pumpkin. Save the insides for another recipe). Place shells into an 8" baking dish and set aside.
• MAKE STUFFING: In a sauté pan, heat the olive oil and butter. Add the garlic, celery, and bell pepper. Sauté for 2 minutes, or until the vegetables are softened.
• Add the shrimp and season with salt and Old Bay (to taste). Sauté for 2 minutes. Remove from the heat and place mixture into a bowl. Gently stir in the crabmeat, then the bread crumbs a little at a time, adding more as needed to gently bind. Set aside to cool.
• ASSEMBLY: Spoon stuffing evenly into onions (do not pack too tightly, just lightly press down into the onions). Pour broth over and around onions. Cover dish and bake for 45-50 minutes or until onions are tender. Remove cover and continue baking for an additional 5-10 minutes to lightly brown the tops.

VIDALIA® ONION DIP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Melt butter in a skillet over medium heat. Cook and stir sweet onion in hot butter until browned, 5 to 7 minutes; transfer to a bowl. Add mayonnaise to the onion and stir; pour into a 9x13-inch baking dish. Sprinkle Swiss cheese over the mixture.
• Bake in preheated oven until the top is bubbling and lightly golden, about 35 minutes.

STUFFED VIDALIA ONIONS

Steps:

• Peel onions and cut a slice from top and bottom; chop slices and set aside.
• Cook onions in boiling water 15-20 minutes till tender but not mushy.
• Cool.
• Remove center of onion, leave shells intact; reserve onion centers for another use.
• Set aside shells.
• Heat Italian dressing in medium pan add chopped onion and red pepper, and zucchini, and cook till tender, stirring constantly.
• Remove from heat; stir in breadcrumbs and next 4 ingredients.
• Fill each onion shell with 1/2 cup of mixture; place filled shells in 8 inch square dish sprayed with vegetable spray.
• Cover and bake 350F for 20 minutes.
• uncover and bake another 5 minutes.
• Garnish.

VIDALIA-ONION-STUFFED BAKED POTATOES WITH "THE DEENS' LIST" OF TOPPINGS

Steps:

• Preheat the oven to 450°F.
• Rub the potatoes with the olive oil and salt. Place the potatoes on a baking sheet and bake for 1 hour, or until tender.
• Allow the potatoes to cool slightly and, when just cool enough to handle, slice them in half lengthwise.
• Divide the chopped onion, butter, and mayonnaise over the cut sides of the potatoes and, using a fork, mash them into the potatoes. Serve hot, providing small bowls of The Deens' List of Toppings (below), if desired, so everyone can customize his or her own potato.
• When you (or your kids) are hungry, an hour can seem like a lifetime to wait for that potato to bake. We usually throw a few spuds into the oven when we're doing the Sunday roast. When the potatoes are done, we just wrap them in aluminum foil and keep them in the fridge. Then, they're all ready to be reheated and stuffed for the next night's dinner.
• Sour cream
• Chopped fresh chives
• Cooked, crumbled bacon
• Shredded cheddar cheese
• Chopped pitted kalamata olives