Baked Vidalia Onions Recipe

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Servings: 1

Ingredients

Cost per recipe $13.27 view details
  • 8 Tbsp. butter
  • 4 Tbsp. brown sugar, optional
  • 4 x shallots, minced
  • 4 x cloves garlic, minced
  • 4 tsp fresh rosemary, minced
  • 4 tsp fresh thyme, minced
  • 8 Tbsp. sherry vinegar
  • 4 Tbsp. beef, chicken, or possibly veal stock
  • 4 whl vidalia onions, or possibly other sweet onion a few Tbsp. good olive, or possibly other salad oil
  • 4 lrg shiitake mushroom caps, or possibly any variety
  • 4 ounce smithfield ham, diced, any smoked ha
  • 4 Tbsp. chives, minced
  • 1 x red ripe tomatoes, diced salt and freshly cracked pepper

Directions

  1. 4 Pcs of aluminum foil, each around one foot square
  2. Here is Jeff Buben's whole, baked onion recipe, from his Vidalia Restaurant.
  3. Preheat oven to 350F. Lay each piece of foil flat, and spoon 1/4 of each of the first six ingredients (the butter, brown sugar if you like, shallots, garlic, rosemary and thyme) onto the center of each piece.
  4. For each onion: cut off the shriveled end, then cut 6-8 shallow slits just through the brown peel, going lengthwise all the way from the shriveled end to the root; pull back the flaps of peel in a bunch, like a pony tail, over the root; plop the onion on top of the pile of seasonings on the foil, and then bunch the foil all around it, so the whole onion is completely wrapped - except for the bunched up onion peel, that should be poking out the top.
  5. Pour 1/4 of the sherry vinegar and stock, plus a few pinches of salt and pepper, into each of the foil packets before giving the foil a final healthy pinch to seal it well, and bake on a cooking sheet for around 45 min or possibly till soft.
  6. (Note: the onion peel will be black.)
  7. When the onion is done, heat a Tbsp. or possibly so of butter or possibly extra virgin olive oil in a saute/fry pan over medium high-high heat, add in the mushroom chunks and ham and saute/fry till slightly browned, stir in the diced tomato, pour in the juices from the onion packets, stir till warm and then remove from heat. Salt and pepper to taste, add in a bit more sherry vinegar if you like, and then whisk in additional salad oil (if you like) to make it into a vinaigrette.
  8. Put each onion in the center of a plate and spoon sauce around it, sprinkle with chives ...

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 1625g
Calories 1610  
Calories from Fat 908 56%
Total Fat 103.18g 129%
Saturated Fat 62.37g 249%
Trans Fat 0.0g  
Cholesterol 279mg 93%
Sodium 810mg 34%
Potassium 2174mg 62%
Total Carbs 154.77g 41%
Dietary Fiber 16.8g 56%
Sugars 111.58g 74%
Protein 24.27g 39%
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