Helene D Esterhazy's Baked Vidalia Onions

Transform your dinner table with Helene D Esterhazy's Baked Vidalia Onions, a luxurious side dish that highlights the natural sweetness of Vidalia onions. These tender, caramelized onions are filled with buttery richness, bathed in a velvety cream sauce, and topped with a crave-worthy crust of Parmesan and panko breadcrumbs kissed with olive oil. Infused with fresh thyme, salt, and pepper, this dish combines elegant simplicity with decadent flavors. Baked to perfection, these golden beauties pair beautifully with roasted meats, poultry, or vegetarian mains, making them a versatile yet show-stopping addition to any meal. Perfect for weeknight dinners or holiday gatherings, this recipe takes just 15 minutes to prep and rewards you with a stunning side dish your guests won't soon forget.

Nutriscore Rating: 58/100

Prep Time:15 mins

Cook Time:60 mins

Total Time:75 mins

Servings: 4

Ingredients

• 4 large Vidalia onions
• 4 tablespoons Unsalted butter
• 1 cup Heavy cream
• 0.5 cup Parmesan cheese, grated
• 1 teaspoon Fresh thyme leaves
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.25 cup Panko breadcrumbs
• 1 tablespoon Olive oil

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Peel the Vidalia onions, removing the outer papery layers, and trim the root ends slightly so the onions sit flat. Slice about 1/4 inch off the top of each onion.

Step 3

Using a spoon or melon baller, carefully core out a small well in the center of each onion, being careful not to pierce through the bottom. This will hold the butter and seasonings.

Step 4

Place the onions in a baking dish large enough to hold them snugly. Add 1 tablespoon of butter into the well of each onion.

Step 5

Pour the heavy cream evenly over and around the onions in the baking dish.

Step 6

Sprinkle the onions with salt, black pepper, and fresh thyme leaves.

Step 7

Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes, or until the onions are soft and beginning to caramelize.

Step 8

In a small bowl, combine the grated Parmesan cheese and Panko breadcrumbs. Drizzle with olive oil and mix until evenly coated.

Step 9

Remove the foil from the baking dish and evenly distribute the Parmesan and Panko mixture over the tops of the onions.

Step 10

Return the dish to the oven, uncovered, and bake for an additional 15 minutes, or until the topping is golden brown and crisp.

Step 11

Remove the baked Vidalia onions from the oven and let them rest for 5 minutes before serving.

Step 12

Serve warm as a flavorful side dish to accompany roasted meats, poultry, or a vegetarian main.

Nutrition Facts

Serving size	(1169.7g)

Amount per serving	% Daily Value*
Calories	1866.0

Total Fat 155.3g	0%
Saturated Fat 86.3g	0%
Polyunsaturated Fat 1.3g
Cholesterol 404mg	0%
Sodium 3244.8mg	0%
Total Carbohydrate 85.3g	0%
Dietary Fiber 14.3g	0%
Total Sugars 40.9g
Protein 27.1g	0%

Vitamin D 0IU	0%
Calcium 645.6mg	0%
Iron 2.5mg	0%
Potassium 1194.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 75.7%

Protein: 5.9%

Carbs: 18.5%