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Baked Vidalia Onions

By: Bunny Bostow from
Baked Vidalia Onions
Baked Vidalia Onions

If you love using Vidalia Onions, you’re going to love this recipe. With my first delicious bite of these tender, soft, flavorful, baked onions I wondered why I didn’t think of doing this before now. It was a “what took you so long to try this” moment. The really great thing about this recipe is you can make as little or as many as you want. The reason for that is each onion is filled with the same amount of ingredients, then baked all together. To start the recipe I picked a baking dish that would accommodate two Vidalia’s comfortably. I cored the center out of each onion. ( I used my apple corer to start the hole in the center. ) Starting in the center, I made slices in the onon toward the outside of the onion without going through the outside wall. You want all the yummy ingredients to stay inside the onion and not leak out. Fill the center hole of the onion with each ingredient in the ingredient list except the Parmesan Cheese, that’s added at the end of the baking time. Place foil over the onions and bake according to the directions. If you’re limiting your salt intake you make want to think about making these with low sodium bouillon and soy sauce.

Serves2 People


  • 1 teaspoon pepper
  • 1 teaspoon beef bouillon paste
  • 1 teaspoon soy sauce
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon butter
  • Vidalia Onions, as many as you want to bake
  • 1 tablespoon grated Parmesan Cheese for each onion.
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This side is for a true onion lover. Don't get me wrong, I love onion and there are not many meals that I don't have onion in part of a dish, but I have never served it as a side. Well, I guess I have - onion rings. Not sure if Vidalias are still in the markets but I will place them on my list. This I have to try.


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