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

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

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


  • 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


  1. Preheat the oven to 400°F.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Roughly chop the inner layers of the onion into 1/2 inch pieces.
  7. 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.
  8. Continue cooking, stirring constantly, until the flour turns uniformly golden in color, 4 to 5 minutes longer.
  9. 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.
  10. 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.
  11. Bake, uncovered for 8 to 10 minutes, or until the crumb topping is golden brown.

Makes 4 servings


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

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 306Total Fat: 15gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 40mgSodium: 377mgCarbohydrates: 39gFiber: 5gSugar: 17gProtein: 6g

Note: Nutrition information is estimated and may vary from your actual results.