Stuffed Vidalia Onions

Oxmoor House
6 servings


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6 large Vidalia onions, peeled
1/2 cup butter or margarine
1 cup chopped pitted ripe olives
1 cup soft breadcrumbs
3/4 cup (3 ounces) shredded sharp Cheddar cheese
2 tablespoons chopped fresh parsley
1/4 teaspoon salt
1/4 teaspoon poultry seasoning
1/4 teaspoon rubbed sage
Dash of pepper


Cut a 1/4-inch slice from top and bottom of each onion, reserving slices. Place onions in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cover, and simmer 20 minutes or until tender. Drain and cool.

Chop reserved onion slices; sauté in butter until tender. Add next 8 ingredients.

Scoop out center portion of each onion; discard. Fill each onion with olive mixture; sprinkle with paprika.

Place onions in a 13- x 9- x 2- inch baking dish. Cover and bake at 350° for 20 minutes. Uncover and bake an additional 5 minutes.

Created date

February 2010