Baked Vidalia Onions
Yield
6 servingsPrep
15 minCook
45 minReady
60 minLow Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | medium |
onions
vidalia |
|
| 1 | x |
white wine
dry riesling |
*
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| ¾ | cup |
bread crumbs
buttered |
|
| ¼ | cup |
Parmesan cheese
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | medium |
onions
vidalia |
|
| 1 | x |
white wine
dry riesling |
*
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 177 | ml |
bread crumbs
buttered |
|
| 59 | ml |
Parmesan cheese
grated |
|
Directions
Peel onions. Cut in half, crosswise. Arrange with cut sides up in a greased 1½ quart casserole. Add just enough wine to cover bottom of casserole. Sprinkle with salt and pepper. Cover and bake for 30 minutes at 375℉ (190℃). Top with bread crumbs mixed with cheese.
Bake uncovered for 15 to 20 minutes longer or until onions are brown and tender.
