Scalloped Vidalia Onions

recipe
Sweet onions in creamy sauce with a hint of sherry are a great side dish for a special dinner and wonderful with any red meat or poultry.

Yield:

8 servings (serving size: about 2/3 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 164
Caloriesfromfat 26 %
Fat 4.7 g
Satfat 2.1 g
Monofat 2 g
Polyfat 0.4 g
Protein 6.4 g
Carbohydrate 23.1 g
Fiber 2.3 g
Cholesterol 11 mg
Iron 0.6 mg
Sodium 160 mg
Calcium 196 mg

Ingredients

4 pounds Vidalia or other sweet onions, trimmed and quartered
Cooking spray
1 1/2 teaspoons olive oil
2/3 cup dry sherry
1 tablespoon butter
2 tablespoons all-purpose flour
1 cup 1% low-fat milk
1/4 cup (1 ounce) shredded Gruyère cheese
3/4 teaspoon salt
1/4 teaspoon black pepper

Preparation

Preheat oven to 400°.

Place onions in a 13 x 9-inch baking dish coated with cooking spray. Drizzle with oil, tossing to coat. Bake at 400° for 40 minutes, stirring halfway through cooking time. Remove from oven. Drizzle sherry over onions; stir to combine. Bake an additional 40 minutes, stirring once.

Melt butter in a small saucepan over medium heat. Add flour, stirring with a whisk until smooth. Gradually add milk, stirring with a whisk until blended; bring to a boil. Cook 1 minute, stirring constantly. Remove from heat. Add cheese, salt, and pepper, stirring until smooth.

Pour milk mixture over onions, stirring to combine. Bake at 400° for 20 minutes or until mixture is thick and beginning to brown on top. Remove from oven. Let stand 10 minutes before serving.

Elizabeth Taliaferro,

Cooking Light

June 2006
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