Baked Vidalia Onions
Sweet, tender, and irresistibly caramelized, Baked Vidalia Onions are a simple yet elegant side dish that transforms humble ingredients into gourmet perfection. This recipe highlights the natural sweetness of Vidalia onions, enhanced with a touch of brown sugar, buttery richness, and a savory infusion of chicken broth. Slowly baked to perfection, the onions turn meltingly soft and golden, with a delicate aroma that makes them the perfect accompaniment to roasted meats, poultry, or vegetarian mains. With just 10 minutes of prep time, these oven-baked onions are ideal for dinner parties or weeknight meals, requiring minimal effort for maximum flavor. Garnish with fresh thyme for a hint of herbal elegance, and let these show-stopping onions elevate your dining experience!
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Recipe Information
Ingredients
- 4 whole Vidalia onions
- 4 tablespoons Unsalted butter
- 1 cup Chicken broth
- 2 teaspoons Brown sugar
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 sprig Fresh thyme (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Peel the Vidalia onions, leaving the root intact to hold the layers together during baking.
Using a paring knife, cut a shallow 'X' into the top center of each onion to allow the flavors to penetrate.
Place the onions upright in a baking dish.
Insert 1 tablespoon of unsalted butter into the center cut of each onion.
Sprinkle 1/2 teaspoon of brown sugar on top of each onion, followed by a pinch of salt and freshly ground black pepper.
Pour 1 cup of chicken broth into the bottom of the baking dish to create a steamy environment for the onions to cook and soften.
Cover the baking dish tightly with aluminum foil to trap the steam.
Bake the onions for 50 minutes, then remove the foil and bake for an additional 10 minutes to lightly brown the tops.
Remove the onions from the oven and spoon some of the broth from the baking dish over them to enhance flavor and moisture.
Optionally, garnish with fresh thyme sprigs for a pop of color and aroma before serving.
Serve the baked Vidalia onions hot as a side dish to complement meat, poultry, or vegetarian mains.
Nutrition Facts
Calories |
769 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.8 g | 63% | |
| Saturated Fat | 28.2 g | 141% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 124 mg | 41% | |
| Sodium | 1776 mg | 77% | |
| Total Carbohydrate | 81.9 g | 30% | |
| Dietary Fiber | 13.8 g | 49% | |
| Total Sugars | 46.4 g | ||
| Protein | 12.5 g | 25% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 223 mg | 17% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 1400 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
