Vidaliaonionbake Recipes

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:

• 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:

• 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 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 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:

• Set oven to 350 degrees.
• Butter a 2-qt casserole dish.
• In a large saucepan, melt butter.
• Add onions to pan, over high heat, saute until soft, and just starting to brown, about 20-25 minutes
• Remove from heat.
• Place half of the onions in the baking dish; cover with half the crackers, and half of the Parmesan.
• Repeat to make another layer of onions, crackers and Parmesan Bake, uncovered, until cheese on top is lightly browned, about 25 mins Serve warm.
• Note: if made a day ahead, let cool, and keep refrigerated until time to reheat for serving.
• Delicious!

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Melt butter in a skillet over medium heat. Cook and stir sweet onion in hot butter until browned, 5 to 7 minutes; transfer to a bowl. Add mayonnaise to the onion and stir; pour into a 9x13-inch baking dish. Sprinkle Swiss cheese over the mixture.
• Bake in preheated oven until the top is bubbling and lightly golden, about 35 minutes.

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:

• 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:

• Slightly hollow out each onion.
• Arrange onions in small baking dish.
• Place 1 bouillon cube in each onion, top with butter and 1 tsp brown sugar.
• Bake at 350 for 30 minutes.
• These can also be made on the grill.
• Just double wrap in aluminum foil and grill until tender.

Steps:

• Mix all ingredients and pour into greased 1 1/2 quart baking dish. Bake in a preheated 350 degree oven for 35 to 40 minutes until lightly brown. Serve with corn chips.

Steps:

• Heat oven to 325ºF.
• Combine all ingredients except Parmesan.
• Spread onto bottom of 9-inch pie plate; sprinkle with Parmesan.
• Bake 45 min. or until heated through.

Steps:

• Preheat the oven to 375°F. To cook the brisket, in a large, heavy-bottomed Dutch oven, heat the oil over high heat. Pat the brisket dry with paper towels and season with salt and pepper. Sear the brisket until a rich, dark brown on both sides, 8 to 10 minutes total. Remove to a plate.
• Decrease the heat to medium, add the onions and cook, stirring constantly, until they begin to color and soften, 5 to 7 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds. Add the paprika, bay leaves, and seared brisket. Add the beer and stock and bring to a boil over medium-high heat. Cover and bake until tender, 2 1/2 to 3 1/2 hours, adding more stock, if needed, so the meat does not dry out.
• Remove the brisket from the oven and transfer to a cutting board. Remove and discard the bay leaves. In the Dutch oven, using an immersion blender, puree the onions until smooth. Or, once the beef is removed, ladle the sauce and vegetables into a blender and puree a little at a time until smooth. Taste and adjust for seasoning with salt and pepper.
• To serve, slice the brisket against the grain and serve with the onion puree.

Steps:

• In a large skillet, melt butter over medium-high heat.
• Saute onions and mushrooms until tender.
• Place in 12 x 7-1/2 x 2in baking dish.
• Sprinkle shredded cheese on top.
• Combine soup, milk and soy sauce and pour over cheese.
• Top with bread and cheese slices.
• Cover and refrigerate 4 hours or overnight.
• Bake, loosely covered at 375 for 30 minutes.
• Uncover and bake 15-20 minutes longer or until heated through.
• Let stand 5 minutes before serving.

Steps:

• In a Dutch oven or soup kettle, saute the onions in butter until lightly browned. Sprinkle with pepper and flour. Cook and stir for 1 minute. Add the broth, water and bay leaf; simmer for 30-40 minutes, stirring occasionally. , Discard bay leaf. Ladle into ovenproof soup bowls; top with bread and cheese. Bake at 400° for 10 minutes or until cheese is golden brown.

Steps:

• In a large salad bowl, combine first five ingredients. Add onions and carrots; toss to coat. Cover and refrigerate 24 hours, stirring occasionally.