Baked Vidalia Onions

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while adding flavor.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated mozzarella

Nutritional yeast is a dairy-free alternative with a cheesy flavor.

bread crumbs

🥗Healthier: ground oats

💰Cheaper: crushed crackers

Ground oats provide a gluten-free alternative.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth offers a lighter option.

Preheat the oven to 375°F (190°C).

Peel the outer layers of the Vidalia onions and trim the tops.

Cut a small slice off the bottom of each onion to create a flat base.

Place the onions in a baking dish and drizzle with olive oil.

Sprinkle salt and black pepper over the onions to taste.

Melt butter in a skillet over medium heat and add minced garlic.

Sauté garlic until fragrant, about 1-2 minutes, then remove from heat.

In a bowl, combine sautéed garlic, bread crumbs, and grated parmesan cheese.

Stuff each onion with the breadcrumb mixture, packing it tightly.

Drizzle lemon juice over the stuffed onions and sprinkle with paprika.

Pour chicken broth into the baking dish around the onions, about 1/4 inch deep.

Cover the dish with aluminum foil and bake for 30 minutes.

Remove the foil and bake for an additional 15-20 minutes until onions are tender and tops are golden brown.

Let cool slightly before serving.

Cooking Techniques

Spice Level:

Allergens