Stuffed Vidalia Onions

These Stuffed Vidalia Onions make a perfect side dish for any occasion. You can even make these ahead of time and cook them before you are ready to serve.


Units Scale
  • 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


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