Hipquests Baked Vidalia Onion Recipes

Steps:

• Heat oil in a deep-fryer to 350 degrees F.
• Whisk together the egg and the milk in a medium sized bowl.
• In a separate bowl combine the flour, salt, peppers, oregano, thyme, and cumin.
• Slice 1/2-an inch off the top of the onion and the bottom of the onion. Slice the onion in half, about 3/4-of the way down without slicing all the way through. Slice into quarters, then into 1/8s. Repeat this until you have cut the onion into 14 sections. Spread the "petals" of the onion apart and dip the onion in the milk mixture. Then coat it liberally with the dry ingredients. Separate the "petals" and sprinkle the dry coating between them.
• Place the battered onion in the hot oil and fry until golden brown, about 10 minutes. Remove to a paper towel lined sheet tray and season with salt and pepper.
• In a small bowl, combine ingredients and whisk together. Season with salt and pepper, to taste. Serve with Fried Vidalia Onion.

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 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:

• 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 425 Fahrenheit.
• Peel and cut off just the roots of the onion, do not cut off the whole bottom "core".
• Cut the top of the onion into a pointed core, save the cut out portion.
• Set the onion into the center of a piece of foil large enough to make a fairly loose packet (shaped kind of like a Hershey's Kiss) and bring up the sides.
• Place the bouillon cube in the opening, add the butter and pour on the Worcestershire sauce, chop the saved core and add to the top.
• Bring foil together and seal well.
• Bake for 1 1/2 hours, open packet and place into a bowl, slice up and serve.

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:

• 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:

• Spread almond slivers and sunflower seeds out in a single layer on a rimmed baking sheet. Toast in a 350°F oven for 5-10 minutes, until nicely browned. Set aside. Can be made a day ahead and stored in an airtight container.
• Combine vegetables and basil in a large bowl. You can make this step a day ahead.
• In a separate bowl, mix together the rice vinegar, sugar, soy sauce, garlic, oil, ginger, and cayenne until sugar has dissolved. Whisk in the mayonnaise. This step can also be made a day ahead.
• When ready to serve, gently combine the dressing,almonds and sunflower seeds with the veggie mixture.

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.

Steps:

• Preheat oven to 425 Fahrenheit.
• Wash potatoes and pat dry.
• Pour oil in one gallon size baggie or use a bowl.
• Pour Kosher salt into another gallon baggie or use a bowl.
• Put 1 potato into the oil bag to coat lightly, then into the salt bag to coat lightly but completely-DO NOT pierce potato.
• Repeat above with remaining potatoes.
• Place directly on oven rack and bake 1 to 1 1/2 hours, test by a light squeeze after 1 hour.
• Remove from oven, brush off salt, serve whole-split down the center or cut in half for 8 portions.
• Squeeze to "fluff".
• Add whatever ingredients you like on a baked potato.

Steps:

• Preheat oven to 325 degrees F, then grease a 2-quart baking dish.
• In a large skillet, saute onions in butter until tender & liquid has evaporated.
• Place half of the onions in the prepared baking dish, & sprinkle with half of the cracker crumbs & cheeses. Repeat the layering once more.
• Bake for 20-25 minutes or until golden brown.

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).