In-season sweet Vidalia onions are positively delicious stuffed and baked and make for a great side dish alternative to potatoes or pasta.

Baked stuffed Vidalia onions on plate

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.

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Baked Stuffed Vidalia Onions

Stuffed Vidalia Onions

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In-season sweet Vidalia onions are positively delicious stuffed and baked and make for a great side dish alternative to potatoes or pasta.
Yield: 4 servings
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
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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

Instructions

  • 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

Tips for Making This Recipe

Do your best to choose onions that are uniform in size for even cooking.
Author: Lynne Webb
Course: Side Dishes
Cuisine: American
Serving: 1serving, Calories: 306kcal, Carbohydrates: 39g, Protein: 6g, Fat: 15g, Saturated Fat: 9g, Polyunsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 40mg, Sodium: 377mg, Fiber: 5g, Sugar: 17g
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