Baked Vidalia Onions In Sherried Cream Sauce


Be the first to rate it


6 servings

Recipe from

Oxmoor House


6 large Vidalia onions, peeled, sliced, and parboiled
1/4 cup butter or margarine
1/4 cup all-purpose flour
2 cups half-and-half
2/3 cup sherry
2 (2.5-ounce) jars sliced mushrooms, drained
1/4 cup chopped pimiento
1 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups (6 ounces) shredded sharp Cheddar cheese


Place onions in a 12- x 8- x 2- inch baking dish, and set aside.

Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add half-and-half; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in sherry, mushrooms, pimiento, salt, and pepper; pour sauce over onions.

Bake, uncovered, at 350° for 25 minutes. Sprinkle cheese over top of sauce; bake an additional 5 minutes or until cheese melts.


Oxmoor House Homestyle Recipes

January 1983
My Notes

Only you will be able to view, print, and edit this note.

Add Note