Baked Stuffed Vidalia Onions

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

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

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

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

  • 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

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.

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!

«  Marinated Strip Steaks with D.I.Y. Steak Sauce Pineapple Beef Kabobs with Spicy Ramen Slaw  »

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