These Stuffed Vidalia Onions make a perfect side dish for any occasion. You can even prep these ahead of time and bake before you are ready to serve.
This post is brought to you by Vidalia onions
It’s no secret that I have a love for Vidalia onions. Long before I began Mother Thyme I was a huge fan of Vidalia’s and their distinct flavor. They are my preferred onion to use in many of my recipes.
If you are looking for new side dishes to try you need to add these Stuffed Vidalia onions on the list. And if you are entertaining and want a side dish that is bound to impress, these are sure to be a hit. You can even prep these ahead of time and about 45 minutes before you are ready to serve you just pop them in the oven.
For the moment you cut into these and take your first bite you’ll be in heaven. The onions are so soft and tender you can almost cut it with a fork. It is definitely worth the little effort it takes to make these.
FUN FACT – For over 20 years, the Vidalia onion has been the Official State Vegetable of Georgia.
If you are grilling up some juicy steaks these Stuffed Vidalia Onions are a must have. I even love them alone or on top of some fresh greens drizzled with some olive oil and balsamic vinegar. However you decide to serve these I know you’ll definitely want to make them again.
STORING TIPS – Wrap each onion individually in paper towels and place in the veggie draw with the vents closed.
Click HERE to get a $0.50 coupon off 5 pounds of bagged or loose Vidalia onions.
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Stuffed Vidalia Onions
- 4 Vidalia onions about 1/2 pound each
- 1 tablespoon olive oil
- 4 tablespoons butter divided
- 1 garlic clove minced
- 1 cup chicken broth divided
- 2 cups unseasoned stuffing
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried parsley flakes
- 1/4 cup shredded mozzarella cheese
- Salt and pepper
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.
VISIT THESE BLOGS THIS SUMMER FOR MORE VIDALIA ONION RECIPES
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This post was brought to you by Vidalia Onions. The content and opinions expressed above are that of Mother Thyme.