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Baked Stuffed Vidalia Onions

Try these baked stuffed Vidalia onions as a satisfying substitute for potatoes or pasta. They're easy to prepare and the dish really capitalizes on the delicious sweetness of the Vidalia variety.

Baked Stuffed Vidalia Onions

Baked Stuffed Vidalia Onions

  • Ingredients:
  • 4 large Vidalia (or other sweet variety) onions, about 3/4 lb each
  • 4 tablespoons butter
  • 1 teaspoon salt
  • 1/2 teaspoon white pepper
  • 2 tablespoons all-purpose flour
  • 2 tablespoons dry white wine
  • 1/3 cup low-sodium chicken broth
  • 1 tablespoon half-and-half or cream
  • Panko crumbs
  • Paprika

Preparation:
Preheat the oven to 400°F.

Trim a thin slice from both ends of each onion, then peel away the papery skin and place the them in a covered, microwave-safe dish with about 1/4-inch of water in the bottom.

Microwave at 80% power until the outer layers of the onion are tender but not soft, 4 to 5 minutes. Remove from the oven, drain off the water and let stand, uncovered, until cool enough to handle.

Begin removing the inner layers of the onion by inserting a fork into the center and twisting. Pull upward gently, remove the core and transfer to a cutting board.

Remove additional layers until you are left with a hollow shell about 3/8-inch thick. This could consist of either one or two of the outer layers, depending on the individual onion.

Roughly chop the inner layers of the onion into 1/2 inch pieces.

Melt the butter in a large pan over medium heat. Add the chopped onion and sauté for 3 minutes. Season with salt and pepper, then sprinkle the flour evenly over the onions and combine.

Continue cooking, stirring constantly, until the flour turns uniformly golden in color, 4 to 5 minutes longer.

Add the white wine and combine thoroughly. Stir in the chicken broth and continue cooking until the mixture is thickened and smooth, about 3 minutes more. Add the half-and-half, taste and adjust the seasoning as needed.

Using a teaspoon, fill the onion shells with the creamed mixture, pressing down gently after each spoonful. Top with a sprinkling of panko crumbs and dust with a bit of paprika for color.

Bake, uncovered for 8 to 10 minutes, or until the crumb topping is golden brown.

Makes 4 servings

Recipe Notes:
Do your best to choose onions that are uniform in size for even cooking.

comments & replies

This looks great and easy! I'll definitely give it a go!

What a creative side dish!

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