Stuffed Vidalia Onions Food

STUFFED VIDALIA ONIONS

Steps:

• Preheat the oven to 400°F.
• Trim a thin slice from both ends of each onion, then peel away the papery skin and place the them in a covered, microwave-safe dish with about 1/4-inch of water in the bottom.
• Microwave at 80% power until the outer layers of the onion are tender but not soft, 4 to 5 minutes. Remove from the oven, drain off the water and let stand, uncovered, until cool enough to handle.
• Begin removing the inner layers of the onion by inserting a fork into the center and twisting. Pull upward gently, remove the core and transfer to a cutting board.
• Remove additional layers until you are left with a hollow shell about 3/8-inch thick. This could consist of either one or two of the outer layers, depending on the individual onion.
• Roughly chop the inner layers of the onion into 1/2 inch pieces.
• Melt the butter in a large pan over medium heat. Add the chopped onion and sauté for 3 minutes. Season with salt and pepper, then sprinkle the flour evenly over the onions and combine.
• Continue cooking, stirring constantly, until the flour turns uniformly golden in color, 4 to 5 minutes longer.
• Add the white wine and combine thoroughly. Stir in the chicken broth and continue cooking until the mixture is thickened and smooth, about 3 minutes more. Add the half-and-half, taste and adjust the seasoning as needed.
• Using a teaspoon, fill the onion shells with the creamed mixture, pressing down gently after each spoonful. Top with a sprinkling of panko crumbs and dust with a bit of paprika for color.
• Bake, uncovered for 8 to 10 minutes, or until the crumb topping is golden brown.
• Makes 4 servings

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.

VIDALIA HEAVEN

Steps:

• Preheat an outdoor grill for medium heat, and lightly oil grate.
• Peel each onion, and core out the center. Drop a beef bouillon in the core of each onion, and cover the bouillon with 1 tablespoon of butter. Wrap tightly with aluminum foil.
• Cook on grill for 30 to 60 minutes, or to desired doneness. Be careful not to puncture the aluminum foil, or the juices will drip out, and the onion will burn.

SEAFOOD STUFFED VIDALIA ONIONS

Steps:

• Preheat oven to 350°F Peel the onions and cut off tops. Using a sharp knife, score center of each onion. Using a small spoon, scoop out center leaving the two outer layers intact to create a 'bowl' (similar to gutting a pumpkin. Save the insides for another recipe). Place shells into an 8" baking dish and set aside.
• MAKE STUFFING: In a sauté pan, heat the olive oil and butter. Add the garlic, celery, and bell pepper. Sauté for 2 minutes, or until the vegetables are softened.
• Add the shrimp and season with salt and Old Bay (to taste). Sauté for 2 minutes. Remove from the heat and place mixture into a bowl. Gently stir in the crabmeat, then the bread crumbs a little at a time, adding more as needed to gently bind. Set aside to cool.
• ASSEMBLY: Spoon stuffing evenly into onions (do not pack too tightly, just lightly press down into the onions). Pour broth over and around onions. Cover dish and bake for 45-50 minutes or until onions are tender. Remove cover and continue baking for an additional 5-10 minutes to lightly brown the tops.

STUFFED VIDALIA ONIONS

Steps:

• Preheat oven to 375 degree.
• Slice stem off each onion and peel off outer papery layer as well as the top layer of skin to reveal flesh.
• Using a spoon, gently scoop out the center of flesh leaving a few of the outer layers.
• Reserve some of the scooped out onion.
• Lightly rub each onion with olive oil and season with salt and pepper.
• Place onions in a 9-inch pie dish or small baking dish. Cover with foil and bake for 30 minutes.
• Meanwhile, melt 2 tablespoons butter in a large skillet over medium heat.
• Chop 1/2 cup onion from reserve and add to skillet. Cook until just tender, about 5 minutes.
• Add garlic and cook for about 45 seconds until fragrant.
• Stir in 2/3 cup chicken broth and stuffing. Stir until all liquid is absorbed into stuffing.
• Remove from heat and stir in oregano, parsley and season with salt and pepper.
• Once onions have baked for 30 minutes, remove from oven and divide stuffing mixture to each onion.
• Cube remaining butter and place in the bottom of baking dish along with remaining chicken broth.
• Cover with foil and bake for another 40 minutes, basting occasionally until onions are tender.
• Uncover, sprinkle with mozzarella and cook for 10 minutes longer until cheese has melted.

BROCCOLI STUFFED VIDALIA ONIONS

Steps:

• Peel and halve the onions. Pot boil in salted water for 12 minutes. Remove centers, leaving about 3/4" edge.
• s. Place onion cups in a 13x9x2" pan.
• Chop the center portions which were removed from the onions to equal about 1 cup.
• Cook broccoli to package directions; drain.
• Combine chopped onion, broccoli, Parmesan cheese, mayonnaise and lemon juice; spoon into the onion cups.
• Note: at this point the onions can be refrigerated until ready to bake.
• Melt butter; blend in the flour, salt, pepper and garlic powder(if using). Add milk and cook until thick, stirring constantly.
• Remove from heat and blend in softened cream cheese. Spoon sauce over the onions; bake, uncovered, at 375*F. for 20 minutes.
• Serve and enjoy!

STUFFED GREEK ONIONS

Steps:

• Using a sharp knife, slice about one-third off the top of each onion, leaving a flat crown. Then remove a small slice from the bottom so it will remain upright in the slow cooker. Using a grapefruit knife or melon baller, carefully scrape out as much of the onion's core as you can without ruining the onion. Place the onions in the slow cooker insert, pour in the water, cover, and cook on low for about 3 hours, or until the onions are somewhat tender when pierced with a paring knife.
• While the onions are cooking, combine the cheeses, olive oil, currants, chopped mint, and pine nuts in a bowl, mix together with a fork, and add a pinch of freshly ground pepper. Remove the cover of the slow cooker and fill each onion with 2-3 tablespoons of the mixture.
• Re-cover and continue cooking for about 1 hour longer, or until the cheeses are melted and the onions are very tender and getting brown about the edges. Spoon any liquid in the bottom of the cooker over the onions. Garnish each onion with a sprig of fresh mint and serve either hot or at room temperature.

STUFFED VIDALIA ONIONS

Steps:

• Peel onions and cut a slice from top and bottom; chop slices and set aside.
• Cook onions in boiling water 15-20 minutes till tender but not mushy.
• Cool.
• Remove center of onion, leave shells intact; reserve onion centers for another use.
• Set aside shells.
• Heat Italian dressing in medium pan add chopped onion and red pepper, and zucchini, and cook till tender, stirring constantly.
• Remove from heat; stir in breadcrumbs and next 4 ingredients.
• Fill each onion shell with 1/2 cup of mixture; place filled shells in 8 inch square dish sprayed with vegetable spray.
• Cover and bake 350F for 20 minutes.
• uncover and bake another 5 minutes.
• Garnish.

STUFFED GREEK ONIONS

Steps:

• Using a sharp knife, slice about one-third off the top of each onion, leaving a flat crown. Then remove a small slice from the bottom so it will remain upright in the slow cooker. Using a grapefruit knife or melon baller, carefully scrape out as much of the onion's core as you can without ruining the onion. Place the onions in the slow cooker insert, pour in the water, cover, and cook on low for about 3 hours, or until the onions are somewhat tender when pierced with a paring knife.
• While the onions are cooking, combine the cheeses, olive oil, currants, chopped mint, and pine nuts in a bowl, mix together with a fork, and add a pinch of freshly ground pepper. Remove the cover of the slow cooker and fill each onion with 2 to 3 tablespoons of the mixture.
• Recover and continue cooking for about 1 hour longer, or until the cheeses are melted and the onions are very tender and getting brown around the edges. Spoon any liquid in the bottom of the cooker over the onions.
• Garnish each onion with a sprig of fresh mint and serve either hot or at room temperature.
• Suggested Beverage
• Okay, I can't resist. I'd like to suggest a wellchilled glass of retsina with this dish. Even the cheap, generic stuff would do, and probably bring back fond memories of the Greek islands. But several of Greece's new generation of winemakers have experimented with making artisanal retsina, and I'd like to suggest that if you can find one, you buy it and drink it. Gaia Estates' Thalassitis is one I can happily recommend.

SPINACH-STUFFED VIDALIA ONIONS

Steps:

• Peel onions; core out hole in center.
• Put in water and steam.
• Do not overcook until soft and mushy.
• Remove from heat and cool.
• Wash spinach and cook for 1 minute, using only the water that clings to the leaves, drain and chop.
• Saute spinach in butter.
• Add half and half and cook until fairly dry.
• Season with salt and pepper.
• Fill onions with spinach mixture; sprinkle with cheese.
• Bake in a greased shallow pan at 350 degrees until onions are thoroughly heated, about 15-20 minutes.

STUFFED VIDALIA ONIONS

Steps:

• Preheat the oven to 400°F. Line a small baking pan with foil.
• Cut 1/2" off the top of each onion; slightly trim the bottoms so that the onions stand upright. Place the onions, cut side up, in the prepared baking pan and coat with cooking spray. Bake for 1 hour, or until soft. Set aside for 15 minutes, or until cool enough to handle.
• Reduce the oven temperature to 350°F.
• Remove and discard the onion peels. Using a spoon, scoop out the onion centers, leaving a 1/2" shell. Chop the centers and reserve 1 cup for the stuffing; save the remainder for another use.
• Heat the oil in a large nonstick skillet over medium heat. Add the zucchini, garlic, thyme, basil, and the 1 cup chopped onions. Cook for 6 minutes, or until the zucchini is softened and most of the liquid has evaporated. Remove from the heat and stir in the bread crumbs, pine nuts, 2 1/2 tablespoons of the cheese, salt, and pepper.
• Divide the filling among the onion shells. Place the onion shells in the same baking pan and top with the remaining 1/2 tablespoon cheese.
• Bake for 20 minute, or until golden.