Stuffed Vidalia Onions
Submitted by reneesay
Sweet Vidalia onions stuffed with a smooth cornbread, potato, and hard-boiled egg filling, baked until tender. A true Georgia-style Southern side dish.
YIELD
6 servingsPREP
20 minCOOK
40 minREADY
60 minY’all, if you’ve got your hands on some real Vidalia onions from south Georgia, this is one of the finest ways to put them to work.
Those big, sweet onion shells get simmered until just tender, then filled with a blended stuffing of crumbled cornbread, diced potato, hard-boiled egg, and a touch of cream of chicken soup for richness. A sprinkle of paprika on top and a slow bake brings it all together.
Nestled in muffin tins to keep their shape, these come out golden and fragrant. Serve them circled around a roast or alongside fried chicken for a side that’ll steal the whole supper.
Kitchen Tips
- Leave the two outer layers of the onion intact when scooping. That’s your bowl, and it needs to hold up during baking.
- Blend the filling just a few seconds for a smooth, uniform texture. Over-blending turns it gummy.
- Muffin tins or custard cups are the secret to keeping these upright. No tipping, no spilling, no mess.
Ingredients
Directions
Peel and wash onions.
Simmer in enough water to cover onions for about 10 minutes or until almost tender.
Remove pulp from onions, leaving only the two outside layers of the onions.
Add onion pulp to other ingredients.
Place ingredients in blender and blend for a few seconds for a smooth stuffing.
Place onion shells in lightly greased muffin tins or custard cups.
Fill with stuffing and sprinkle with paprika.
Bake in slow oven 325℉ (160℃) for about 30 minutes.
To serve, place stuffed onions around meat.
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