Baked Vidalia Onions

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* Exported from MasterCook *

 

Baked Vidalia Onions

 

Recipe By : Beans Greens and Sweet Georgia Peaches by Damon Lee Fowler

Serving Size : 4 Preparation Time :0:00

Categories : Sda-Veg-Recipes2 (AT) Egroups (DOT) Com Side Dishes

 

Amount Measure Ingredient -- Preparation Method

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4 large Vidalia or other sweet onions

4 tablespoons unsalted butter, plus more for greasing

1/2 cup freshly grated Parmesan, preferably --

Parmigiano-Reggiano

 

Position a rack in the upper third of the oven and preheat the oven to 375

degrees F. Trim off the root tendrils of the onions, leaving all the layers

attached to the root end, and cut out the stem ends, leaving a shallow,

cone-shaped well in the top of each. Peel off the brown, papery outer skins and

lightly rub the outsides of the onions with a little butter. Put them, stem side

up, in a shallow baking dish that will just hold them and top each one with a

tablespoon of butter.

 

Bake in the upper third of the oven, basting frequently with the pan juices,

until nearly tender, about 45 minutes.

 

Take the onions out of the oven, mound the grated Parmesan in the cut well of

each, baste with the pan juices, and return them to the oven. Bake until the

cheese is melted and golden brown, about 15 to 20 minutes more. Remove them from

the oven and let them sit for 5 minutes or so to disperse some of the intense

heat. Put the onions on individual serving plates or, if they are intended as a

first course, on soup plates pour their pan juices over them, and serve at once.

 

 

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NOTES : To cook the onions in a microwave oven, prepare them as directed in

step1, using a microwave-safe baking dish. Cook on full power for 7 minutes.

Baste them, top with the cheese, and cook at full power until the cheese melts

(it will never get as brown as it would in a regular oven) and the onions are

tender, about 3 to 5 minutes more. Exact cooking times may vary depending on

your oven and the size of the onions, so keep an eye on them.