Please register to participate in our discussions with 2 million other members - it's free and quick! Some forums can only be seen by registered members. After you create your account, you'll be able to customize options and access all our 15,000 new posts/day with fewer ads.
Peel the onions and trim the root end. Be careful to leave the core in place in order to hold each onion together as it cooks. Make 3 or 4 cuts across the top of each onion, cutting only two thirds of the way down to create 6 to 8 partially cut wedges.
Set each onion in the center of a double-layered foil square, root-end down. Sprinkle the onions with the salt, pepper, and herbs, and top each with 1 tablespoon butter and the Parmesan cheese. Pull the foil up over each onion, creating a pouch and leaving the top of the onion exposed. Pour 1 tablespoon vinegar into each onion.
Bake onions in a 350F oven until tender.
Place each onion in an individual bowl. The onion will spread open like a flower in the bowl. Pour the juices that have accumulated in the foil pouch over the onion.
We slice our vidalia onions about 1/2" thick, spray both sides with plenty of olive oil, season with salt and pepper, then grill them directly on the grill.
My family often has creamed onions for Thanksgiving. I've provided a recipe for them as well as a couple of others, including a variation on stuffed Vidalia onions my Mama makes.
Vegetables 748 (Vegetable Casserole 248 - Onion Casserole 08 - Vidalia Onion Pie with Mushrooms)
1 large Vidalia onion, halved and thinly sliced
2 cups sliced shiitake mushrooms (substitute any other type mushrooms if desired)
1 tablespoon olive oil
4 large eggs
1 cup whipping cream
1 tablespoon chopped fresh thyme
1½ teaspoons salt
1 teaspoon pepper
1/8 teaspoon ground nutmeg
1 frozen (9-inch) deep-dish pastry shell, thawed
3 lbs. pearl onions (peeled)
1 tsp. salt
¼ cup butter
5 tbsp. flour
2 cups milk
sherry or cheese (if desired)
1. Place the onions in a saucepan and just cover them with water and ½ tsp. of the salt. Bring the water to a boil cover the pot and cook for 20 to 25 minutes OR skip this step and use canned or frozen onions.
2. In another pan melt the butter and slowly stir in the flour and ½ tsp. salt. Add the milk gradually and stir constantly until the sauce thickens. If desired stir in a few dashes of sherry or a handful of your favorite cheese.
3. Drain the onions and stir them into the sauce. Heat onions all the way through and serve.
VARIATIONS: Top with (additional) cheese, crumbled bacon, etc.
Yields 10 servings
4 Vidalia onions
¼ cup milk
3 tbs. butter or margarine
¼ cup grated sharp cheese
1 tsp. Worcestershire sauce
¼ cup chopped pecans
1 cup breadcrumbs
salt and pepper to taste
Peel the onions and trim the root end. Be careful to leave the core in place in order to hold each onion together as it cooks. Make 3 or 4 cuts across the top of each onion, cutting only two thirds of the way down to create 6 to 8 partially cut wedges.
Set each onion in the center of a double-layered foil square, root-end down. Sprinkle the onions with the salt, pepper, and herbs, and top each with 1 tablespoon butter and the Parmesan cheese. Pull the foil up over each onion, creating a pouch and leaving the top of the onion exposed. Pour 1 tablespoon vinegar into each onion.
Bake onions in a 350F oven until tender.
Place each onion in an individual bowl. The onion will spread open like a flower in the bowl. Pour the juices that have accumulated in the foil pouch over the onion.
onion dip is something I am anxious to try: onion casserole, if I served it spoiled brat would go into orbit; he eats onions, but is not a fan of them, like me. In fact only a couple of our family members enjoy a good onion like I do.
Please register to post and access all features of our very popular forum. It is free and quick. Over $68,000 in prizes has already been given out to active posters on our forum. Additional giveaways are planned.
Detailed information about all U.S. cities, counties, and zip codes on our site: City-data.com.