Vidalia Onion Stuffed Baked Potatoes With The Deens List Of Toppings 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

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.

CARAMELIZED ONION-STUFFED BAKED POTATO

Steps:

• Pierce potatoes with a fork; arroange on paper towels in microwave.
• Microwave on High for 10 minutes or until done.
• Cut each potato in half lengthwise; scoop out pulp, leaving a 1/4 inch thick shell.
• Combine potato pulp, 1/4 cup cheese, sour cream, salt& pepper.
• Spoon potato mixture evenly into shells.
• Melt butter in a nonstick skillet over medium heat.
• Add onion and sugar; saute 8 minutes or until browned.
• Stir in sherry, worcestershire sauce, thyme,& garlic.
• Cook 1 minute or until liquid evaporates scraping pan to loosen browned bits.
• Top each potato half with about 2 tablespoons onion mixture and 1 tablespoon of cheese.
• Microwave on high 1 minute or until thoroughly heated.
• (Note: can also warm potatoes in oven for a few minutes if you're already using your oven.).

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.

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-ONION-STUFFED BAKED POTATOES WITH "THE DEENS' LIST" OF TOPPINGS

Steps:

• Preheat the oven to 450°F.
• Rub the potatoes with the olive oil and salt. Place the potatoes on a baking sheet and bake for 1 hour, or until tender.
• Allow the potatoes to cool slightly and, when just cool enough to handle, slice them in half lengthwise.
• Divide the chopped onion, butter, and mayonnaise over the cut sides of the potatoes and, using a fork, mash them into the potatoes. Serve hot, providing small bowls of The Deens' List of Toppings (below), if desired, so everyone can customize his or her own potato.
• When you (or your kids) are hungry, an hour can seem like a lifetime to wait for that potato to bake. We usually throw a few spuds into the oven when we're doing the Sunday roast. When the potatoes are done, we just wrap them in aluminum foil and keep them in the fridge. Then, they're all ready to be reheated and stuffed for the next night's dinner.
• Sour cream
• Chopped fresh chives
• Cooked, crumbled bacon
• Shredded cheddar cheese
• Chopped pitted kalamata olives