Baked Vidalia Onions With Blue Cheese Recipes

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Peel and core onions, then slice halfway through. Place onions on sections of aluminum foil large enough to wrap them completely. Place a bouillon cube in the center of each onion; place pat of butter on top. Season with salt, pepper, and paprika. Wrap the onions in foil.
• Roast in preheated oven for 15 minutes.

Steps:

• Quarter onions halfway through and open slightly. Place each on a 18x12-in. piece of heavy-duty foil. Place 2 teaspoons butter in center of each onion; sprinkle with salt, pepper and, if desired, garlic salt. Fold foil to seal tightly. Bake at 350° until onions are tender, 50-60 minutes. Open foil carefully to allow steam to escape.

Steps:

• Preheat oven to 400. Lightly grease a 13 x 9 baking dish Set aside.
• Slice the onions lengthwise into about 8 wedges each and put in the 9 x 13-inch baking dish.
• In a bowl, combine the blue cheese, milk, butter, Worcestershire, parsley, and pepper. Spoon over onions.
• Bake at 400 for about 30 minutes or until brown and bubbly.

Steps:

• Preheat oven to 400°F. Arrange onions in single layer on rimmed baking sheet; drizzle 1/4 cup olive oil over; turn onions to coat. Sprinkle with salt. Roast until soft and brown on edges, turning every 15 minutes, about 1 hour. Transfer to platter. Sprinkle with salt and pepper. Cool. (Can be made 4 hours ahead. Cover; let stand at room temperature.)
• Sprinkle cheese over onions. Drizzle 1/4 cup extra-virgin olive oil, then vinegar over cheese and onions. Sprinkle with almonds, then chives and serve.

Steps:

• Preheat oven to 325°. In a large skillet, saute onions in butter until tender and liquid has evaporated. Place half the onions in a greased 2-qt. baking dish; sprinkle with half the cracker crumbs and cheeses. Repeat layers., Bake, uncovered, 20-25 minutes or until golden brown.

Steps:

• Preheat oven to 350 degrees. Spray a 8 x 8 inch baking dish with cooking spray. In a large skillet, heat oil and butter. Add garlic and onions. Cook, stirring occasionally, until onions are caramel colored, about 20 minutes.
• In a food processor, pulse together the blue cheese, cream cheese, mayonnaise and sour cream. Place in bowl and add caramelized onions. Season with salt and pepper. Pour mixture into prepared baking dish. Sprinkle with bread crumbs.
• Bake until gold and bubbly, about 20 minutes. Serve hot or at room temperature.

Steps:

• Get the biggest Vidalias you can find. Peel and cut a thin slice off the top and bottom of the onion so that it sits flat in a casserole dish. Take out a little of the core and cut a bit X in the top of the onion. Place each onion on a large square of aluminum foil.
• Top with pat of butter, salt, pepper and Worcestershire sauce, to taste. Place in dish and bake at 400 degrees for 45 minutes to an hour, or until tender (check on these; you don't want it overcooked and too soft).
• Variation: Prepare onions as above, but instead of Worcestershire sauce, pour on about 2 Tablespoons of Kahlua before baking. It makes them nice and sweet. You can also put these on a gas grill or nestle them right down into the charcoal (use heavy-duty aluminum foil).