Baked Vidalia Onions
May 30, 2012
Categories: Dinner, Side Dishes, Vegetables, Onions, North American, 5 Ingredients Or Less, Budget-Friendly, Easy/Beginner Cooking, Christmas, Entertaining, Fall/Autumn, Ladies Luncheon, Summer, Sunday Dinner, Thanksgiving, Winter, Weeknight Meals, Oven Bake, Gluten-Free, No Eggs, Vegetarian, Make it from scratch more
"These onions are great addition to just about any meal. They are easy to make and quick to the table, and something different to serve with your favorite meats, fish or poultry. They make a nice side dish for Thanksgiving and Christmas too!"
- Serving Size: 1 (168.4 g)
- Calories 212.6
- Total Fat - 17.2 g
- Saturated Fat - 10.9 g
- Cholesterol - 45.9 mg
- Sodium - 101.8 mg
- Total Carbohydrate - 11.9 g
- Dietary Fiber - 2.3 g
- Sugars - 5.6 g
- Protein - 4.3 g
- Calcium - 122.2 mg
- Iron - 0.5 mg
- Vitamin C - 10 mg
- Thiamin - 0.1 mg
Preheat oven to 350. Pour the water into the pan you are baking the onions in.
Peel the onions and make two cuts diagonally across the top of each, cutting a little more than halfway down.
Place the onions in the pan, and sprinkle the tops with croutons, salt and pepper.
Pour a small amount of butter over each onion, using all the butter.
Bake uncovered 25-30 minutes (or in the microwave 12-15 minutes) until tender.
Remove from the oven and top the onions with Cheddar cheese.
Return to oven long enough to melt the cheese.
Tips & Variations
No special items needed.