Quote:
Originally Posted by Katsmeeyow
You are "hard core" onion lover! LOL  |
Guilty as charged! I can eat a sweet Vidalia with salt and pepper like an apple!
Here is another recipe that seems to please everyone! My college aged kids love it, and has proven popular with guests. This serves four. The recipe is easily doubled.
Cheesy stuffing filled Baked Vidalia Onions. (recipe from Aunt Betty)
Ingredients -
1. 4 Vidalia onions
2. 1 T olive oil
3. 4 T butter, divided.
4. 2 cups herb seasoned stuffing (my late Aunt used Pepperige Farms and so do I - not the cubed type)
5. 1/2 Tsp. parsley. 1/4th tsp. Bells Poultry Seasoning.
6. 1/2 cup shredded Vermont Sharp Cheddar Cheese.
7. 1 cup of vegetable broth
Method -
1. Preheat oven to 375 F.
2. Slice the stem off of the onion. Remove papery layer, as well as outer layer of onion.
3. Using a spoon, gently scoop out the inside of the onions. Leaving a few layers. Enough to support stuffing.
4. Rub each onion with olive oil. Salt and black ground pepper.
5. Mean while, melt 2T butter in a large skillet, over medium heat.
6. chop 1/2 of reserved onion. Cook five minutes or until soft.
7. Cube the remaining butter and place in the bottom of casserole dish. along with remaining broth. (I like to add a splash of beer or sherry. If you don't, a splash of apple cider is also good.
8. Cover with foil and bake 40 minutes, occasionally basting until onions are tender.
9. Top with cheese. Back another 10 minutes until cheese is melted and browned.
Enjoy!
This is a flexible recipe. Don't like cheddar? Use another cheese. Unseasoned bread crumbs and different spices along with feta cheese, can give this a Mediterranean flair. Change spices accordingly.
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.
