Cheesy Baked Vidalia Onions

Recipe from

Southern Living


4 small Vidalia onions
2 tablespoons chicken broth
2 tablespoons dry white wine
2 tablespoons Worcestershire sauce
1/2 teaspoon hot sauce
1 tablespoon seasoning blend
1/2 teaspoon garlic salt
1/2 teaspoon lemon pepper
4 tablespoons butter or margarine
4 ounces Jarlsberg cheese, cut into pieces*


Peel onions; cut a thin slice from bottom of each one, forming a base for onions to stand on. Scoop out a shallow hole in top of each onion.

Place each onion on a 12-inch square of heavy-duty aluminum foil; wrap sides of each one, forming a basin for liquid. Allow some overhang of foil, leaving tops of onions exposed.

Stir together broth and next 3 ingredients; drizzle evenly over onions. Stir together seasoning blend, garlic salt, and lemon pepper. Sprinkle about 2 tablespoons of seasoning mixture over each onion. Top each with 1 tablespoon butter.

Press foil edges together; gently twist to seal. Place on a baking sheet.

Bake at 400° for 1 hour and 15 minutes. Gently unseal foil edges, leaving onions and liquid in foil cups. Top onions evenly with cheese.

Broil 5 1/2 inches from heat 1 to 2 minutes or until cheese melts. Serve immediately.

* Swiss cheese, Monterey Jack cheese with peppers, or fontina cheese may be substituted for Jarlsberg cheese.

Note: For testing purposes only, we used Morton Natures Seasons Seasoning Blend for seasoning blend.

July 2001
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