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Vidalia Onions

debbypo Apr 13, 2013 02:48 PM

Hi... just weakened and bought a really big bag of Vidalia onions at Costco. I was fantasizing about baked stuffed onions. Any suggestions on process and contents thereof? I wasn't happy with the recipes I found from a google search and don't know where in my two bookshelves of cookbooks to start looking. Thanks much.

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  1. sarinaL RE: debbypo Apr 13, 2013 02:59 PM

    My brother in law peels them, makes a little divot in the center, tucks in a bouillon cube, and grills them in foil packets. The same would work in the oven at 400 for 15 minutes. Melt some butter, mix with breadcrumbs and top them off. Broil for color. Sooooo good.

    2 Replies
    1. re: sarinaL
      grampart RE: sarinaL Apr 13, 2013 03:34 PM

      That's the way we do them, too. If you're looking for other ways to use a few, this Vidalia Onion Pie goes over big in my family.

      1. re: sarinaL
        1sweetpea RE: sarinaL Apr 15, 2013 08:04 AM

        Isn't that a sodium bomb? I could understand tucking in a bit of powdered bouillon, but a whole cube per onion? Wow.

      2. greygarious RE: debbypo Apr 13, 2013 03:13 PM

        What types of stuffing have you rejected? Probably the most common would be mushrooms, bread crumbs or other starch, and cheese. But you can do a meatloafy combination with almost any ground meat, poultry, or even seafood. Start by chopping and sauteeing the removed interior of the onions, along with garlic and any other small dice veg that appeals to you. Add bread crumbs or another cooked starch, egg, raw ground protein, and seasonings. Top with buttered bread crumbs, bake in a casserole with a little broth or wine to form the base of a sauce, basting occasionally.

        1. j
          jjjrfoodie RE: debbypo Apr 15, 2013 08:00 AM

          Stuffed vadalias in Chef Paul Prudhomme's Seasoned America book


          20 yo recipe and still rocking my world every spring..

          Epic yum.

          1. v
            valerie RE: debbypo Apr 15, 2013 08:06 AM

            I haven't made these but I always think they sound good.


            1. ipsedixit RE: debbypo Apr 15, 2013 08:19 AM

              Gild the lily.

              Stuff them with caramelized onions. Caramelized Vidalia onions.

              1 Reply
              1. re: ipsedixit
                Veggo RE: ipsedixit Apr 15, 2013 08:39 AM

                The onion version of a twice baked potato - good idea ipse.

              2. Gio RE: debbypo Apr 15, 2013 09:00 AM

                From Nigel Slater, perfect for Vidalias:
                >Peel 3 medium to large onions
                >Place in a deep pan of water, bring to boil, then simmer for 25 minutes.
                >Take them from water to a plate with a slotted spoon or spider.
                >Slice the onions lengthwise from top to bottom right through the root end. (This is tricky but I use tongs to grasp each onion then use a serrated knife to slice them through. Still grasping with tongs, I slide the knife under the onion half to place it into a baking dish, cut side up.)
                >Pour 1 1/4 cup whipping cream over onions
                >Sprinkle with S & P and "a good handful" grated Parmigiano (3/4 cup).
                >Bake 25 - 30 minutes till "golden and bubbling."

                2 Replies
                1. re: Gio
                  Veggo RE: Gio Apr 15, 2013 09:12 AM

                  Interesting combination - sounds nicely decadent!

                  1. re: Veggo
                    Gio RE: Veggo Apr 15, 2013 09:24 AM

                    Veggo... it's really a very easy dish to prepare but insanely delicious. I usually cook a roast chicken and serve the onions along side. With a crisp green salad there you are.

                2. e
                  Edward Tyson RE: debbypo Apr 15, 2013 09:33 AM

                  Using a spoon i dig out the middle of a large Vidalia onion.
                  I fill the core with unsalted butter, worsterchire, A-1, bourbon, and parmesan cheese. Wrap in foil and place in baking dish.
                  Bake at 350 for 45 minutes. I grew up in Vidalia and this is my version of a popular Vidalia way. The possibilities are endless for filling the onions.

                  1 Reply
                  1. re: Edward Tyson
                    alkapal RE: Edward Tyson Apr 15, 2013 09:46 AM

                    wow, that is unique! i'll bet it is delicious, and i always like the "local" way with the crops in their area. do you have any recipe where country sausage is used?

                  2. i
                    INDIANRIVERFL RE: debbypo Apr 15, 2013 09:36 AM

                    Slice a long baking potato into quarter inch thick rounds. Assemble on foil with a slice of onion between each. Salt and pepper. Add butter. More butter. Let the butter soften and cover with butter.

                    Seal the foil tightly and cook on the grill. Have gilded the lily with cheese and bacon. Not nearly as flavorful as the sweet onions and potatoes baked in butter.

                    1. Breadcrumbs RE: debbypo Apr 16, 2013 08:40 AM

                      Hi debby,

                      This is a recipe for a meat and spinach stuffed onion from Food & Wine that we've enjoyed. I used ground beef instead of the lamb and omitted the cinnamon:


                      I've also bookmarked this delicious looking recipe from Angela Harnett for Baked stuffed onions with rich mushroom ragu:


                      Finally, an old Gourmet Mag has a recipe for stuffed onions that I made a few of times at the time the magazine came out. The onions are stuffed w fresh breadcrumbs, bacon and cashew nuts. I liked it because I could omit the bacon and make a vegetarian version for a frequent dinner guest at the time (and have more bacon for the rest of us!!). I'm pretty sure this is the same recipe here:


                      1. m
                        mwhitmore RE: debbypo Apr 28, 2013 07:19 PM

                        While stuffed baked onions are wonderful, don't forget to make onion rings, Vidalias make the best ever. I like to sub finely crushed nuts (pecans for a local touch) for breadcrumbs. And peanut oil would be the local frying medium.

                        1. c oliver RE: debbypo Apr 28, 2013 07:31 PM

                          I'm truly and really disappointed that my Reno Costco isn't carrying them this year :(

                          1. Terrie H. RE: debbypo Apr 29, 2013 05:34 AM

                            This is one of the tastiest stuffed onion recipes I've tried, which I also do on the grill. It's from a restaurant here in DC called Vidalia: http://www.npr.org/programs/specials/... .

                            Years ago I used a recipe from an old cookbook that halved large onions, boiled until barely done and scooped out, filling with cooked pearl onions (I used the red ones) coated in a bechamel and sprinkled with cheese and breadcrumbs. Baked until hot and brown. It was a bit fiddley but delicious for a special side dish with a roast.

                            1. MsMaryMc RE: debbypo Apr 30, 2013 01:29 PM

                              Here's another one that's not stuffed, but SO good! The original recipe called for red onions, but I'm here to tell you, it works just dandy with sweet brown ones!

                              Grilled Balsamic Onions

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