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Side Dishes » Stuffed Vidalia Onions

Stuffed Vidalia Onions

by Lynne Webb on June 18, 2015 (Updated August 24, 2021) // 1 Comment

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

More onion recipes:

  • Spinach and Mushroom Stuffed Sweet Onions
  • Pickled Red Onions
  • How To Make Caramelized Onions
  • Tennessee Onions
Baked Stuffed Vidalia Onions

Stuffed Vidalia Onions

5 from 1 vote
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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 Time: 10 minutes mins
Cook Time : 30 minutes mins
Total Time : 40 minutes mins
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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

Recipe Notes

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

Nutrition Information

Nutrition Facts
Stuffed Vidalia Onions
Amount per Serving
Calories
306
% Daily Value*
Fat
 
15
g
23
%
Saturated Fat
 
9
g
56
%
Polyunsaturated Fat
 
5
g
Cholesterol
 
40
mg
13
%
Sodium
 
377
mg
16
%
Carbohydrates
 
39
g
13
%
Fiber
 
5
g
21
%
Sugar
 
17
g
19
%
Protein
 
6
g
12
%
Trans Fat
 
1
g
* Percent Daily Values are based on a 2000 calorie diet.
Have you tried this recipe?Did you add your own special touch? We’d love to hear about it! Leave a comment and a rating to share your thoughts with others.

Author: Lynne Webb | 

Course: Side Dishes
 | 
Cuisine: American

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Comments

  1. Kacey says

    April 11, 2011 at 5:54 pm

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

    Reply

Hi there! We’re Lynne & Erika, seasoned home cooks and recipe creators here at My Gourmet Connection. Our aim is to bring variety and new flavors to your everyday meals and we’ve got hundreds of recipes for you to explore. Welcome!

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