Vidalia Onion Special
Sweet and tender Vidalia onions take center stage in this indulgent "Vidalia Onion Special," a show-stopping baked dish that combines elegant simplicity with rich, savory flavors. Perfectly hollowed onions are stuffed with a golden, herb-infused breadcrumb mixture featuring garlic, Parmesan cheese, and fresh thyme. After being baked to caramelized perfection in a comforting bath of chicken broth and cream, these onions emerge soft, buttery, and beautifully browned. Finished with a sprinkle of fresh parsley, this dish is versatile enough to be served as a luxurious side or a stunning, vegetarian-friendly entrée. Ideal for dinner parties or holiday gatherings, this recipe highlights the natural sweetness of Vidalia onions while incorporating textures and flavors that delight every bite.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 large Vidalia onions
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 2 cloves garlic
- 1 cup panko breadcrumbs
- 1 cup Parmesan cheese
- 1 teaspoon fresh thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup chicken broth
- 0.5 cup heavy cream
- 2 tablespoons fresh parsley
Instructions
Preheat your oven to 375°F (190°C).
Peel the Vidalia onions, leaving the root intact to keep the onions whole, and trim the ends slightly for even stability.
Using a paring knife, carefully hollow out the center of each onion to create a cavity for stuffing. Reserve about 1/4 cup of the removed onion flesh, finely chop it, and set aside.
Heat 2 tablespoons of butter and 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped onion flesh and minced garlic, sautéing for 2-3 minutes until softened and fragrant.
Add the panko breadcrumbs, stirring to coat them evenly in the butter mixture. Cook for another 2 minutes, until the breadcrumbs are golden brown. Remove from heat and stir in the Parmesan cheese, thyme, salt, and black pepper. Set this mixture aside.
Place the hollowed Vidalia onions in a baking dish. Drizzle the remaining olive oil over the onions and season them lightly with additional salt and pepper.
Spoon the breadcrumb stuffing mixture into the cavity of each onion, packing it gently to fill completely.
Pour the chicken broth into the base of the baking dish, and cover the dish tightly with aluminum foil.
Bake the onions in the preheated oven for 30 minutes. Remove the foil, drizzle the heavy cream over the onions, and dot each onion with the remaining butter.
Return the dish to the oven, uncovered, and bake for an additional 10 minutes, or until the onions are tender and lightly browned on top.
Garnish the finished Vidalia Onion Special with freshly chopped parsley before serving.
Serve warm as a side dish or alongside crusty bread for a satisfying entrée.
Nutrition Facts
Calories |
2001 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 147.3 g | 189% | |
| Saturated Fat | 74.4 g | 372% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 333 mg | 111% | |
| Sodium | 3983 mg | 173% | |
| Total Carbohydrate | 121.5 g | 44% | |
| Dietary Fiber | 16.1 g | 58% | |
| Total Sugars | 44.3 g | ||
| Protein | 52.5 g | 105% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1155 mg | 89% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 1488 mg | 32% | |
*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.
