Baked Vidalia Onions Recipes

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Peel and core onions, then slice halfway through. Place onions on sections of aluminum foil large enough to wrap them completely. Place a bouillon cube in the center of each onion; place pat of butter on top. Season with salt, pepper, and paprika. Wrap the onions in foil.
• Roast in preheated oven for 15 minutes.

Steps:

• Quarter onions halfway through and open slightly. Place each on a 18x12-in. piece of heavy-duty foil. Place 2 teaspoons butter in center of each onion; sprinkle with salt, pepper and, if desired, garlic salt. Fold foil to seal tightly. Bake at 350° until onions are tender, 50-60 minutes. Open foil carefully to allow steam to escape.

Steps:

• Preheat the oven to 350 degrees F. Melt 4 tablespoons butter in a stoveproof gratin dish over medium-high heat; add 4 pounds Vidalia onions (cut into wedges) and cook 5 minutes. Add a pinch each of nutmeg, cayenne, salt and black pepper, then add 3 tablespoons white wine and simmer 2 minutes. Whisk 1 1/4 cups half-and-half and 3 tablespoons flour; stir into the onions and bring to a boil. Mix 2 tablespoons melted butter, 1 cup panko (Japanese breadcrumbs), 2 tablespoons chopped chives, and salt and pepper. Sprinkle over the onion, cover with parchment paper and bake 30 minutes. Uncover and broil until golden, 5 more minutes.

Steps:

• Preheat an outdoor grill for medium heat, and lightly oil grate.
• Peel each onion, and core out the center. Drop a beef bouillon in the core of each onion, and cover the bouillon with 1 tablespoon of butter. Wrap tightly with aluminum foil.
• Cook on grill for 30 to 60 minutes, or to desired doneness. Be careful not to puncture the aluminum foil, or the juices will drip out, and the onion will burn.

Steps:

• Preheat oven to 325°. In a large skillet, saute onions in butter until tender and liquid has evaporated. Place half the onions in a greased 2-qt. baking dish; sprinkle with half the cracker crumbs and cheeses. Repeat layers., Bake, uncovered, 20-25 minutes or until golden brown.

Steps:

• Preheat oven to 350 degrees.
• Slice and separate onions into rings.
• Cover with water and boil for 1 minute.
• Drain and put into a 8x8 baking dish.
• Combine egg, cream, salt and pepper and pour over onions.
• Top with cheese and sprinkle with paprika.
• Bake for 25 minutes.

Steps:

• Get the biggest Vidalias you can find. Peel and cut a thin slice off the top and bottom of the onion so that it sits flat in a casserole dish. Take out a little of the core and cut a bit X in the top of the onion. Place each onion on a large square of aluminum foil.
• Top with pat of butter, salt, pepper and Worcestershire sauce, to taste. Place in dish and bake at 400 degrees for 45 minutes to an hour, or until tender (check on these; you don't want it overcooked and too soft).
• Variation: Prepare onions as above, but instead of Worcestershire sauce, pour on about 2 Tablespoons of Kahlua before baking. It makes them nice and sweet. You can also put these on a gas grill or nestle them right down into the charcoal (use heavy-duty aluminum foil).

Steps:

• Preheat oven to 425 degrees F.
• With a sharp knife, cut out a 1 inch in diameter by ¾ inch deep cavity in top of onions, reserving scraps.
• Season each onion.
• Combine butter, Worcestershire Sauce, cumin and sugar.
• Fill cavities of onion with the butter mixture.
• Arrange onions in baking dish, add broth, wine and scraps to dish and bake, basting occasionally, for 45 minutes to 1 hour, or until very tender.
• Serve as a first course.

Steps:

• Slice onions into rings. In 1 bowl, mix together flour, salt and baking powder. In another bowl, beat egg yolk, then stir in milk and vegetable oil. Combine wet and dry ingredients, stir until smooth. In a third bowl, beat egg white until soft peaks form, then fold into egg-flour mixture, stirring until smooth. Dip onion rings into batter and deep fry.

Steps:

• Set oven to 375°F.
• Butter a 1 or 2-quart round or oval casserole dish.
• In a bowl combine all ingredients together together; mix well to combine.
• Adjust Tabasco and garlic to taste.
• Transfer to casserole dish.
• Bake for about 25 minutes or until browned on top.
• Sprinkle with grated Swiss cheese, then return to oven for another 4-5 minutes or until the cheese has melted.
• Serve hot or warm with assorted crackers.

Steps:

• Preheat oven to 350.
• Slice off the bottom and top of the onion, but do not peel.
• Place in an oiled baking pan and brush them with oil.
• Sprinkle with salt.
• Cover with parchment paper and bake for 30 minutes.
• Remove the paper and sprinkle each onion with balsamic vinegar.
• Return to the oven for another 30 minutes.
• Remove the outer peel of the onion and serve hot.