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Scalloped Vidalia Onions

Scalloped Vidalia Onions

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.

Cooking Light JUNE 2006

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

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.

Nutritional Information

Amount per serving
  • Calories: 164
  • Calories from fat: 26%
  • Fat: 4.7g
  • Saturated fat: 2.1g
  • Monounsaturated fat: 2g
  • Polyunsaturated fat: 0.4g
  • Protein: 6.4g
  • Carbohydrate: 23.1g
  • Fiber: 2.3g
  • Cholesterol: 11mg
  • Iron: 0.6mg
  • Sodium: 160mg
  • Calcium: 196mg
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Scalloped Vidalia Onions Recipe

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