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Stuffed Vidalia Onions

Yield 6 servings


  • 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
  • Paprika

How to Make It

  1. 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.

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

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

  4. 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.

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