Baked Vidalia Onions
If you love using Vidalia Onions, you’re going to love this recipe. With my first delicious bite of these tender, soft, flavorful, baked onions I wondered why I didn’t think of doing this before now. It was a “what took you so long to try this” moment.
The really great thing about this recipe is you can make as little or as many as you want. The reason for that is each onion is filled with the same amount of ingredients, then baked all together. To start the recipe I picked a baking dish that would accommodate two Vidalia’s comfortably.
I cored the center out of each onion. ( I used my apple corer to start the hole in the center. ) Starting in the center, I made slices in the onon toward the outside of the onion without going through the outside wall. You want all the yummy ingredients to stay inside the onion and not leak out. Fill the center hole of the onion with each ingredient in the ingredient list except the Parmesan Cheese, that’s added at the end of the baking time. Place foil over the onions and bake according to the directions. If you’re limiting your salt intake you make want to think about making these with low sodium bouillon and soy sauce.
Baked Vidalia Onions…flavorful, tender and soft, this dish is a great accompaniment to any meat you make on the grill or in the oven this summer. They’re definitely a game changer and keeper, Enjoy!
Baked Vidalia Onions
- 1/4 Teaspoon pepper
- 1 Teaspoon beef bouillon paste
- 1/2 Teaspoon soy sauce
- 1/2 Teaspoon Worcestershire sauce
- 1 Tablespoon butter
- Vidalia Onions, as many as you want to bake
- 1 Tablespoon grated Parmesan Cheese for each onion.
Preheat oven to 400 degrees.
Peel and core the onions. Take a thin slice off the bottom if necessary to make them sit upright and level. Starting in the center, make slices in the onion to the outer edges but not slicing all the way through the onion. Place the onions in a baking dish.
Fill each onion with 1/4 Teaspoon pepper, 1 Teaspoon beef bouillon, 1/2 Teaspoon soy sauce, 1/2 Teaspoon Worcestershire sauce and 1 Tablespoon of butter.
Cover with foil, bake at 400 degrees for about 30 minutes. All ovens are different, check the onions at the 15 minute mark to see how they're doing. When the onions are cooked through, place 1 Tablespoon of grated Parmesan cheese on top of each onion, turn the oven and off , place the pan back into the oven until cheese has melted.
The salt in the bouillon and soy sauce is enough for this recipe. To cut down even more on salt try using low sodium soy sauce and bouillon.