ust the roots of the onion, do not cut off the
Combine cheese, onion and mayonnaise and stir well.
Spoon mixture into a greased 1-quart baking dish.
Sprinkle with Parmesan cheese.
Bake at 325\u00b0
for 40 to 45 minutes.
Serve with crackers, bread cubes or corn chips.
Peel and core onion.
Stuff center with butter.
Pour brown sugar over the top.
Place in microwave-safe dish sized to hold the onions.
Cover with wax paper.
Microwave on High for 2 minutes per onion.
Peel onion.
Add butter.
Sprinkle with salt and pepper.
Wrap tightly in aluminum foil.
Bake at 350\u00b0 for 1 hour.
Combine Swiss cheese, onion and mayonnaise in a bowl.
Lightly grease baking pan; add cheese/onion mixture.
Top with Parmesan cheese.
Bake in oven at 325\u00b0 for 40 to 45 minutes.
Makes 4 cups. Serve with assorted crackers, breads or chips.
Preheat oven to 375 degrees F (190 degrees C.)
In a large heavy skillet, saute butter and diced Vidalia onion. Cook until lightly caramelized. Remove from heat and whisk in sour cream. Slowly whisk in evaporated milk. Whisk in dry soup mix until completely incorporated. Whisk in eggs. Mix in the shredded cheese until blended. Spoon mixture into an unbaked pastry. Place pie on a cookie sheet and place into oven.
Bake in preheated oven 40 to 45 minutes; or until a knife inserted comes out clean. Let stand 10 to 15 minutes.
In a bowl, mix Jiffy mix, egg and milk.
Spread in bottom of an 8-inch pan.
Set aside.
Saut sliced Vidalia onion in butter until onions have a glazed look.
Add sour cream, salt and half of cheese to onion mix.
Spread evenly over cornbread mix in pan. Sprinkle remaining cheese over mixture.
Bake at 325\u00b0 to 375\u00b0 for 30 minutes.
Serve hot.
Preheat oven to 400 F.
In a medium bowl combine ham, swiss cheese, Vidalia onion, tomatoes, mayonnaise and mustard.
Arrange bread in a large baking sheet; top with ham mixture.
Bake until heated through, 10 to 13 minutes, or until golden brown and bubbly.
Serve immediately at room temperature.
Make slits 1 1/2-inches apart in baked potato.
Do not slice all the way through potato.
Place a slice of Vidalia onion in each slit.
Wrap in foil.
Bake.
Core a large Vidalia sweet onion for each person.
Add salt, pepper and a generous pat of butter to hollow.
Wrap in foil; bake at 350\u00b0 for 30 to 40 minutes, depending on size of onion.
Its best to use a heavy bottomed skillet or Dutch Oven for this recipe. Melt the oil in the pan and toss in the Vidalia onion, bell pepper and celery stalks.
Saute the mixture over medium heat for about 20 minutes or until everything is tender, be careful not to let the onions brown.
Now add the vinegar, water, brown sugar, celery seeds and salt. Bring everything to a boil then turn down the heat and simmer for another 20 minutes.
Let the mixture cool then transfer it into jars and refrigerate overnight.
Peel onion and cut.
Scoop out the top of onion large enough to hold butter.
Place butter in hole and sprinkle with paprika, salt and pepper.
Preheat oven to 350\u00b0.
Combine onion, mayo, and cheese in a bowl and mix until well combined.
Spread mixture on the bread slices and sprinkle with paprika.
Place on baking sheet and bake for 10 minutes.
br>Top each with an onion and draw the foil from
Melt butter in large skillet over medium-high heat; add onions and saut 10 minutes or until tender.
Stir together shredded Swiss cheese and next 5 ingredients; stir in onion, blending well.
Spoon mixture into a lightly greased 2-quart baking dish.
Bake at 375\u00b0 for 30 minutes and let stand 10 minutes.
Serve with tortilla chips or crackers.
Prep:
15 minutes.
Makes 6 cups.
Set oven to 375\u00b0F.
Butter a 1 or 2-quart round or oval casserole dish.
In a bowl combine all ingredients together together; mix well to combine.
Adjust Tabasco and garlic to taste.
Transfer to casserole dish.
Bake for about 25 minutes or until browned on top.
Sprinkle with grated Swiss cheese, then return to oven for another 4-5 minutes or until the cheese has melted.
Serve hot or warm with assorted crackers.
Preheat oven to 350F.
Mix onions, mayonnaise, cheddar and Tabasco.
Spread into small baking dish.
Top with parmasan and sprinkle with paprika.
Bake in preheated oven for about 30 minutes.
Serve warm with assorted crackers.
Combine swiss cheese,onions and mayonnaise in a medium bowl,stirring well.
Spoon mixture into a lightly greased deep 1 quart baking dish,sprinkle with parmesan cheese.
Bake at 325 for 40-45 minutes or until onion is tender and mixture is thoroughly heated.
Serve with crackers or french bread cubes.
Skin and scoop out middle of Vidalia onion.
Bake until done. Scoop out rest of onion and cut up.
Cut up sausage.
Mix together with shredded cheese.
Put in onion.
Sprinkle more cheese on top.
Put back in oven and bake 1 to 2 minutes until cheese melts.
*Use only sweet onions (Texas 1015, Vidalia).