13 WAYS TO USE VIDALIA ONIONS
These Vidalia onion recipes are full of tempting, sweet flavor! From rings to pie to dip, you won't be able to resist these tasty dishes.
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 13
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a Vidalia onion recipe in 30 minutes or less!
Nutrition Facts :
SAUSAGE STUFFED ONION
Provided by Katie Lee Biegel
Categories side-dish
Time 1h40m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F. Line a 9-by-13-inch baking dish with foil.
- Peel the onions and cut them in half along the equator. Cut the bottoms slightly so that the onions can sit cut-side up steadily. Use a spoon or melon baller to scoop the centers out of the onions, leaving about 1/4-inch (or 1 layer of onion) as the shell and reserving the scooped flesh. (The onions should look like little bowls.) Place the hollowed-out onions in the baking dish. Drizzle the olive oil over them and sprinkle with about 1/2 teaspoon each salt and pepper. Roast the onions until they are soft and brown on the tops, about 30 minutes. Let rest until cool enough to handle. (Leave the oven on.)
- Meanwhile, roughly chop the reserved onion flesh. Melt the butter in a large skillet over medium-high heat. Add the onions to the skillet and cook, stirring occasionally, until the onions start to brown, about 4 minutes. Sprinkle in 1/4 teaspoon each salt and pepper, or more if desired. Reduce the heat to medium and let the onions cook until they are very soft and brown, another 10 to 15 minutes. Pour 1/2 cup wine into the skillet and scrape up any brown bits. Let the wine cook out, then transfer the onions to a large bowl to cool slightly.
- Add and combine the sausage with the caramelized onions. Mix in the panko, thyme, garlic, half the Parmesan, half the parsley and salt and pepper to taste.
- Use a 1/2-cup ice cream scoop or measuring cup to add a heaping half cup of the sausage mixture to each roasted onion. They should be mounded; press everything in to keep it together. Pour the stock and remaining 1/2 cup wine into the bottom of the baking dish. Cover the dish with foil and bake for 15 minutes. Remove the onions from the oven, remove the foil, sprinkle the remaining Parmesan on the tops of the onions, then bake until the cheese is melted and browning and the sausage is browned, another 15 minutes. Remove from the oven, then sprinkle with the remaining parsley and serve warm.
BROCCOLI STUFFED VIDALIA ONIONS
Adapted from the Peachtree Bouquet cookbook put out by the Junior League of DeKalb County, Ga. This can be partially prepared ahead. Enjoy!
Provided by Sharon123
Categories Onions
Time 50m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Peel and halve the onions. Pot boil in salted water for 12 minutes. Remove centers, leaving about 3/4" edge.
- s. Place onion cups in a 13x9x2" pan.
- Chop the center portions which were removed from the onions to equal about 1 cup.
- Cook broccoli to package directions; drain.
- Combine chopped onion, broccoli, Parmesan cheese, mayonnaise and lemon juice; spoon into the onion cups.
- Note: at this point the onions can be refrigerated until ready to bake.
- Melt butter; blend in the flour, salt, pepper and garlic powder(if using). Add milk and cook until thick, stirring constantly.
- Remove from heat and blend in softened cream cheese. Spoon sauce over the onions; bake, uncovered, at 375*F. for 20 minutes.
- Serve and enjoy!
Nutrition Facts : Calories 167.8, Fat 11.5, SaturatedFat 6.8, Cholesterol 34.5, Sodium 288.1, Carbohydrate 11.6, Fiber 2.5, Sugar 3.5, Protein 6.1
ROASTED VIDALIA ONIONS
Roasted in the oven or on the grill, these onions are simple and tasty. They taste like French onion soup, and smell great. In college I used to put it on the top of my gas stove! Still delicious just the same. Very very easy and loads of flavor.
Provided by LOTUSFLOWER1971
Categories Side Dish Vegetables Onion
Time 20m
Yield 2
Number Of Ingredients 6
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.
Nutrition Facts : Calories 159.1 calories, Carbohydrate 12.4 g, Cholesterol 30.7 mg, Fat 11.9 g, Fiber 1.8 g, Protein 2.4 g, SaturatedFat 7.4 g, Sodium 1337.1 mg, Sugar 5.7 g
SPINACH-STUFFED VIDALIA ONIONS
A great side dish for a a roast or poultry meal. When vidalia onions are not available, you can substitute another sweet variety, such as Maui, or use plain old yellow onions.
Provided by yooper
Categories Vegetable
Time 1h
Yield 4-5 serving(s)
Number Of Ingredients 6
Steps:
- Peel onions; core out hole in center.
- Put in water and steam.
- Do not overcook until soft and mushy.
- Remove from heat and cool.
- Wash spinach and cook for 1 minute, using only the water that clings to the leaves, drain and chop.
- Saute spinach in butter.
- Add half and half and cook until fairly dry.
- Season with salt and pepper.
- Fill onions with spinach mixture; sprinkle with cheese.
- Bake in a greased shallow pan at 350 degrees until onions are thoroughly heated, about 15-20 minutes.
STUFFED VIDALIA ONIONS
Vidalia onions create a lively side dish that everyone will love. From Prevention® Healthy Cooking.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 2h5m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat the oven to 400°F. Line a small baking pan with foil.
- Cut 1/2" off the top of each onion; slightly trim the bottoms so that the onions stand upright. Place the onions, cut side up, in the prepared baking pan and coat with cooking spray. Bake for 1 hour, or until soft. Set aside for 15 minutes, or until cool enough to handle.
- Reduce the oven temperature to 350°F.
- Remove and discard the onion peels. Using a spoon, scoop out the onion centers, leaving a 1/2" shell. Chop the centers and reserve 1 cup for the stuffing; save the remainder for another use.
- Heat the oil in a large nonstick skillet over medium heat. Add the zucchini, garlic, thyme, basil, and the 1 cup chopped onions. Cook for 6 minutes, or until the zucchini is softened and most of the liquid has evaporated. Remove from the heat and stir in the bread crumbs, pine nuts, 2 1/2 tablespoons of the cheese, salt, and pepper.
- Divide the filling among the onion shells. Place the onion shells in the same baking pan and top with the remaining 1/2 tablespoon cheese.
- Bake for 20 minute, or until golden.
Nutrition Facts : Calories 140, Carbohydrate 20 g, Cholesterol 0 mg, Fat 1, Fiber 4 g, Protein 5 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 7 g, TransFat 0 g
STUFFED VIDALIA ONIONS
Make and share this Stuffed Vidalia Onions recipe from Food.com.
Provided by Shirl J 831
Categories Onions
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Peel onions and cut a slice from top and bottom; chop slices and set aside.
- Cook onions in boiling water 15-20 minutes till tender but not mushy.
- Cool.
- Remove center of onion, leave shells intact; reserve onion centers for another use.
- Set aside shells.
- Heat Italian dressing in medium pan add chopped onion and red pepper, and zucchini, and cook till tender, stirring constantly.
- Remove from heat; stir in breadcrumbs and next 4 ingredients.
- Fill each onion shell with 1/2 cup of mixture; place filled shells in 8 inch square dish sprayed with vegetable spray.
- Cover and bake 350F for 20 minutes.
- uncover and bake another 5 minutes.
- Garnish.
Nutrition Facts : Calories 140.8, Fat 5, SaturatedFat 3, Cholesterol 18.3, Sodium 282.1, Carbohydrate 15.7, Fiber 2.8, Sugar 7.3, Protein 9.1
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