Best Roasted Vidalia Onions With Herbed Bread Crumbs Recipes

ROASTED VIDALIA ONIONS

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.

BAKED VIDALIA ONIONS

Steps:

• Get the biggest Vidalias you can find. Peel and cut a thin slice off the top and bottom of the onion so that it sits flat in a casserole dish. Take out a little of the core and cut a bit X in the top of the onion. Place each onion on a large square of aluminum foil.
• Top with pat of butter, salt, pepper and Worcestershire sauce, to taste. Place in dish and bake at 400 degrees for 45 minutes to an hour, or until tender (check on these; you don't want it overcooked and too soft).
• Variation: Prepare onions as above, but instead of Worcestershire sauce, pour on about 2 Tablespoons of Kahlua before baking. It makes them nice and sweet. You can also put these on a gas grill or nestle them right down into the charcoal (use heavy-duty aluminum foil).

BAKED VIDALIA ONIONS

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.

ROASTED VIDALIA ONIONS WITH HERBED BREAD CRUMBS RECIPE - (4.7/5)

Steps:

• 1. Heat oven to 450°. On a foil-lined baking sheet, coat onion slices in oil, keeping them as intact as possible; season with salt and pepper. Bake, turning once, until soft and lightly caramelized, about 15 minutes. 2. Meanwhile, stir together bread crumbs, butter, parsley, oregano, thyme, garlic, and salt and pepper in a small bowl; sprinkle evenly over onion slices. Continue baking until topping is golden brown, about 15 minutes more.

BAKED VIDALIA ONIONS

Steps:

• Preheat oven to 425 degrees F.
• With a sharp knife, cut out a 1 inch in diameter by ¾ inch deep cavity in top of onions, reserving scraps.
• Season each onion.
• Combine butter, Worcestershire Sauce, cumin and sugar.
• Fill cavities of onion with the butter mixture.
• Arrange onions in baking dish, add broth, wine and scraps to dish and bake, basting occasionally, for 45 minutes to 1 hour, or until very tender.
• Serve as a first course.

BAKED VIDALIA ONIONS

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.

HONEY ROASTED VIDALIA ONIONS

Steps:

• Preheat oven to 350 degrees.
• Peel onions and cut in half crosswise.
• Place onions, cut sides down, in an 8 inch square baking dish, drizzle with water. Cover with foil and bake for 30 minutes.
• Combine honey and remaining ingredients.
• Turn onions over. Brush half of the honey mixture over the onions.
• Bake, uncovered, an additional 30 minutes or until tender, basting with remaining honey mixture after 15 minutes.